ftl  ,*>'.(*/ 


Bulletin  No.  61. 


U.  S.  DEPARTMENT  OF  AGRICUL TURE, 

DIVISION    or  ClIh.MIM'ItY. 


PURE-FOOD  LAWS 


EUEOPEAK  COtTNTBIES 


AFFK(  TIN<i 


AMERICAN  EXPORTS 


PREPARED  UNDER  THE  DIRECTION  OF 

II.  W.  WILEY,    • 

CHTEF   CHEMIST    OF    THE    U.    S.    DEPARTMENT    OF  AQRICDX'] 

\V.  I).  BIGELOW, 

SECOND   ASSISTANT    CHEMIST/    * 


^SSs^^ 


\VASHIX(iT«  I 
GOVKBNMBNT     PRINTING    0  i  r  I  l    BE. 
L90  I. 


Bulletin  No.  61. 

U.  S.  DEPARTMENT  OF  AGRICULTURE, 

DIVISION  OF  CHEMISTRY. 


PURE-FOOD  LAWS 


EUROPEAN  COUNTRIES 


AFFECTING 


AMERICAN  EXPORTS. 


PREPARED  UNDER  THE  DIRECTION  OF 

II.  W.  WILEY, 

CHIEF   CHEMIST    OF    THE    U.    8.    DEPARTMENT    OF   AGRICULTURE. 


W.  I).  BIGELOW, 

SECOND    ASSISTANT    CHEMIST. 


WASHINGTON: 

GOYER  N  M  E  \  t    PRINTING    0  ill  I    i: 
L901. 


I 


LETTER  OF  TRANSMITTAL 


U.  S.  Detainment  of  Agmcultube, 

Division  of  Chemistry, 
Washington,  D.  C,  January  3,  1901. 
Sir:  [  transmit  herewith,  for  your  inspection  and  approbation,  the 
manuscript  of  Bulletin  No.  61,  of  the  Division  of  Chemisl  ry,  containing 
abstracts  of  the  laws  regulating  the  sale  of  food  products  in  foreign 
countries. 

This  bulletin  has  been  prepared,  by  your  direction,  in  accordance 
with  the  provisions  made  by  the  act  of  Congress  providing  for  an 
inspection,  by  the  Secretary  of  Agriculture,  of  food  products  intended 
for  export  to  foreign  countries. 

H.  W.  Wiley, 

Chief  ( %  mist. 
Hon.   James  Wilson. 

St  CTi  /"/'//  of  4  [<J  ricul  t "  r< . 


INTRODUCTION. 


Food  products  exported  from  the  United  States  to  foreign  countries 
are  sold  in  accordance  with  the  local  regulations  of  the  several  coun- 
tries into  which  they  are  imported.  In  order  that  our  food  products 
may  successfully  meet  the  requirements  of  foreign  Legislation,  it  is 
important  that  they  be  inspected  before  shipment  and  a  certificate  of 
their  composition  be  furnished  for  the  use  of  the  officials  of  foreign 
count  lie-. 

The  Secretary  of  Agriculture  is  empowered  by  the  Congress  of  the 
United  State-  to  conduct  an  inspection  of  this  kind  in  an  enactment 
which  authorizes — 

the  Secretary  of  Agriculture  to  investigate  the  character  of  the  chemical  and  phys- 
ical tests  which  are  applied  to  American  food  products  in  foreign  countries,  and  to 
inspect  before  shipment,  when  desired  by  the  shippers  or  owners  of  these  food  prod- 
acts,  American  food  products  intended  for  countries  where  chemical  and  physical 
tests  are  required  before  said  food  products  are  allowed  to  he  sold  in  the  countries 
mentioned. 

In  harmony  with  the  first  part  of  this  authority,  this  bulletin  has  been 
prepared  especially  for  the  benefit  of  our  exporters  of  foods,  in  order 
thai  they  may  know  the  exact  conditions  in  which  their  foods  must  be 
to  comply  with  the  Legal  restrictions  of  foreign  countries. 

This  bulletin  does  not  assume  to  give  the  full  text  of  all  the  pure- 
food  laws  of  foreign  countries,  not-  does  it  enter  into  the  decisions  of 
the  courts,  in  the  several  countries  mentioned,  relating  to  the  execu- 
tion of  these  laws.  It  simply  gives  a  brief  summary  of  the  points 
which  are  most  important  and  with  which  our  exporters  of  foods  should 
be  thoroughly  acquainted.  If  the  foods  which  are  sent  abroad  are  in 
condition  to  meet  the  requirements  contained  iii  this  bulletin,  it  is  not 
probable  that  they  will  be  subjected  to  any  hurtful  restraint. 

Furthermore,  when  the  inspection  of  such  exported  foods  has  been 
thoroughly  established  the  exporter  will  be  furnished  with  an  official 
certificate  which  can  be  presented  to  the  officers  of  foreign  countries 
charged  with  the  enforcement  of  pure-food  laws.  Ourfood  products 
on  reaching  foreign  countries  should  thereby  be  protected  from  erro- 
neous or  incomplete  analysis  or  unjust  discrimination,  either  from  the 
analytical  or  legal  point  of  view . 


The  suspicion  has  been  at  times  justly  entertained  that  American 
food  products  in  foreign  countries  have  been  condemned  and  refused 
sale  on  insufficient  grounds.  The  inspection  of  our  food  products 
before  shipment  to  foreign  countries  should  allay  this  suspicion  and 
should  also  result  in  securing  greater  freedom  from  adulteration,  and 
this  is  one  of  the  great  points  of  advantage  which  should  accrue  from 
the  rigid  execution  of  the  law  authorizing  inspection.  The  manufac- 
ture and  sale  of  adulterated  food  products  under  the  guise  of  pure 
foods  should  be  prohibited  whether  intended  for  home  consumption 
or  for  exportation.  We  can  not  afford  to  follow  the  example  of  some 
countries  which  exercise  a  rigid  control  of  food  products  intended  for 
home  consumption,  but  are  lenient  in  the  control  of  similar  food  prod- 
ucts intended  for  export  to  foreign  countries.  It  is  quite  certain  that 
we  are  receiving  in  this  country  many  food  products  80  adulterated  as 
to  exclude  them  from  sale  in  the  countries  where  they  are  manufac- 
tured. The  honesty  of  commerce  and  tin4  good  character  of  our  foods 
can  be  best  conserved  by  requiring  for  our  products  exported  to 
foreign  countries  the  same  freedom  from  adulteration,  the  same  purity, 
and  the  same  excellent  condition  which  we  expect  of  similar  products 
consumed  at  home. 

One  great  source  of  the  wealth  of  our  country  is  the  exportation  of 
food  products.  The  continued  prosperity  of  our  agricultural  interests 
depends  largely  on  extending  our  foreign  markets.  It  is  evident  that 
one  of  the  best  ways  of  doing  this  is  to  send  to  foreign  countries  only 
food  products  of  the  highest  grade  and  above  suspicion  of  adulteration. 
This  bulletin,  placed  in  the  hands  of  our  exporters  of  foods,  will  guide 
them  in  their  efforts  to  secure  this  high  standard  of  exports,  and  the 
coi-dial  cooperation  of  all  exporters  is  invited  to  secure  to  the  fullest 
possible  extent  a  proper  execution  of  the  provisions  of  the  act  of  Con- 
gress relating  to  this  matter. 

Regulations  for  securing  samples  for  inspection  and  for  issuing 
certificates  thereof  an-  now  in  preparation  and  will  be  ready  for  dis- 
tribution in  a  short  time  to  exporters  of  food  products  (other  than  meat 
products,  which  are  already  provided  for  under  the  inspection  regula- 
tions of  the  Bureau  of  Animal  [ndusl  ry),  and  toothers  interested  in  the 
extension  <»i  our  markets  for  agricultural  products  in  foreign  coun- 
tries. Applications  for  these  regulations  are  invited.  Such  applica- 
tion- will    be    placed  on  file,  and  the  requests  will  be  complied  with   at 

the  earliest  possible  moment. 

II.   W.   Wiley, 

(  %ief  ( '/"  mist. 


CONTENTS. 

General  summary 7 

Meat  products 7 

Dairy  products - 7 

Wine  and  beer 7 

Cereal  products 7 

Sugar,  glucose,  and  confections 8 

Artificial  sweetening  materials 8 

Coloring  matter 8 

Chemical  preservatives 8 

( lontamination  with  metals 8 

Austria 9 

("old ring  materials i> 

Receptacles LO 

Municipal  regulations  of  Vienna II 

Belgium 11 

Edible  fats II 

Butter 12 

Cocoa  and  choc* date 12 

( Ihicory 13 

Mustard 13 

Fish 14 

Sugar 14 

Saccharin 14 

Flour  and  bread r> 

Wine 15 

Drill  nark 1(> 

Wine L6 

( Oleomargarine 18 

England 18 

France is 

Butter  and  butter  substitutes 18 

Wine... I!) 

Coloring  materials L9 

Germany 20 

Meal 20 

Butter  and  edible  Eats 21 

( V  >ffee  - 22 

Saccharin 22 

Wine 22 

Dteneils,  toys,  etc 2:; 

Coloring  materials 2:; 

Hungary 21 

Alcoholic  beverages 2 1 


Page. 

Ital  y 25 

Dairy  products 25 

Cereal  products 25 

Sugar  and  confections 25 

Beer 26 

Vinegar 26 

( '<  >ffee,  tea,  and  chocolate 26 

Meat  and  nsh 26 

Municipal  regulations  of  Milan 26 

Ron  mania 27 

General  provisions 27 

Alcoholic  beverages 27 

Wine 28 

I  Jeer 29 

Vinegar 30 

( Jheese 30 

Butter 31 

Lard  and  tallow 31 

table  oils 31 

reals  and  Hour 31 

Coffee,  tea,  cocoa,  and  chocolate. 32 

Sugar,  honey,  confections,  etc 32 

Sausage 33 

Tunis 34 

Wine 34 

Switzerland 34 

General  provisions 34 

Canton  of  Berne 35 

Canton  of  <  rraubunden 35 

Meat 35 

Butter  and  butter  fats 35 

Flour  and  meal 35 

Canned  vegetables...*! 35 

Honey :;.~> 

Beer. 35 

Wines 35 

I'. randy  and  liqueurs •;,> 

Vinegar 36 

Receptacles 36 

Coloring  matter 36 

Canton  of  Lucerne 36 

Beer 37 

Brandy 37 

Butter 37 

Cocoa  and  cocoa  preparations 3" 

Vinegar 37 

Hone) 38 

ffee 38 

Flour 38 

Cider 38 

Wine 38 

Sausage 38 

Cant.  ,n  of  St.  Galls 38 

Wine 39 

Beer 39 

Canton  of  Zurich 39 


PURE-FOOD  LAWS  OF  FOREIGN  COUNTRIES  AFFECTING 
AMERICAN  EXPORTS. 


GENERAL   SUMMARY. 

With  the  exceptions  noted  below,  almost  any  food  product  which  is 
in  a  good  state  of  preservation  and  is  labeled  plainly  and  distinctly, 
and  in  such  a  manner  as  to  give  a  true  idea  of  its  character,  may  be 
sold  in  any  country. 

MEAT    PRODUCTS. 

The  new  German  law  prohibits  the  importation  of  canned  meat, 
sausage,  and  macerated  meat  of  all  descriptions.  Fresh  meat  may  be 
imported  under  restrictions.  The  addition  to  meat  of  preservatives 
and  coloring  matter  is  usually  prohibited. 

DAIRY    PRODUCTS. 

The  requirements  of  various  countries  regarding  dairy  product-  are 
very  similar  to  those  affecting  meat.  Butter  and  cheese  substitutes 
arc  required  to  be  branded  according  to  carefully  prescribed  directions, 
and  the  amount  of  butter  fat  which  these  substitutes  may  contain  is 
limited.  Belgium  requires  that  oleomargarine  shall  be  sold  uncol- 
ored,  while  in  Holland  and  Denmark  a  maximum  depth  of  color  is 
prescribed. 

WINE    AND   BEER. 

Only  the  fermented  juice  of  the  fresh  grape,  subjected  to  the  usual 
cellar  manipulation,  whose  Limits  are  carefully  defined  in  the  various 
countries,  may  be  sold  as  wine.  I  f  any  other  saccharine  matter  or  any 
foreign  material  be  employed,  the  product  must  be  so  designated  as  to 
indicate  the  fact.  Prohibition  of  the  use  of  chemical  preservatives 
and  aniline  dyes  is  almost  universal,  while  the  employment  of  all  for- 
eign coloring  matter  is  often  prohibited. 

'Hie  use  <>f  chemical  preservatives  and  foreign  coloring  matter  with 
beer  i-  usually  prohibited. 

CEREAL    PRODU<   l  9. 

Almost  :ill  count  lie-  require  that  cereal  products  shall  be  prepared 
from  grain  that  Is  free  from  dirt  and  fungi,  mineral  matter,  and  other 
impurities.  The  mixture  of  the  ground  product  of  various  cereals, 
or  of  cereal  flour  with  pea  flour,  etc. ,  is  permitted  only  when  properly 
labeled. 

7 


SUGAR,  GLUCOSE,  AND   CONFECTIONS. 

Sugar,  glucose,  etc.,  must  be  commercially  pure  and  must  be  free 
from  admixture  with  any  foreign  substance.  Confections  may  be 
colored  by  harmless  coloring  materials  (a  list  is  usually  specified),  but 
must  be  prepared  from  pure  ingredients  and  must  be  free  from  adul- 
teration of  any  description. 

ARTIFICIAL    SWEETENING    MATERIALS. 

The  sale  of  foods  containing  saccharin,  sucrol,  and  similar  prepara- 
tions is  prohibited  in  Belgium,  France.  Germany,  Italy,  and  Rou- 
mania.  The  importation  of  saccharin  except  for  medicinal  use  and 
under  prescribed  conditions  is  prohibited  by  Belgium  and  Greece. 

COLORING    MATTER. 

All  countries  permit  the  dyeing  of  confections  and  similar  articles 
which  arc  themselves  colorless,  but  are  customarily  colored  artificially. 
Lists  of  permissible  and  of  prohibited  colors  have  been  adopted  by 
Austria,  Belgium,  France,  Germany,  Roumania,  and  Switzerland. 
Belgium  permits  mustard  to  be  colored  artificially  when  properly 
labeled.  Belgium  and  Holland  require  that  wine  to  which  coloring 
matter  has  been  added  shall  be  SO  marked  as  to  indicate  that  fact. 
The  addition  of  injurious  coloring  matter  to  wine  is  prohibited  in 
Denmark,  France,  and  Tunis. 

CHEMICAL    PRESERVATIVES. 

The  sale  of  foods  containing  these  substances  is  usually  prohibited. 
Salicylic  acid  and  boric  acid  have  been  used  so  much  more  commonly 
than  others  that  legislation  is  usually  directed  against  them,  though 
boards  of  health  and  similar  bodies  which  have  discretion  in  the  matter 
usually  extend  the  prohibitions  to  benzoic  acid  and  other  preserva- 
tives as  they  come  into  use. 

The  sale  of  foods  containing  preservatives  is  prohibited  in  Austria. 
France,  Hungary,  and  Roumania.  The  sale  of  beverages  containing 
preservatives  is  prohibited  in  Belgium,  Germany,  Tunis,  and  Switzer- 
land. The  addition  of  salicylic  acid  to  food  is  prohibited  in  Buenos 
Ayres  and  France.  Holland  does  not  permit  the  side  of  beer  con- 
taining salicylic  acid,  and  Spain  forbids  its  addition  to  wine.  Italy 
permits  the  addition  of  0.2  per  cent  of  boric  acid  to  butter,  but  forbids 
the  use  <>f  other  presen  ath  i 

CON!  \mi\  \ti<>\    with    METALS. 

Strict  regulations  regarding  the  content  of  poisonous  metals  of  food 
receptacles  and  utensils  used  in  the  preparation  of  foods  have  been 
adopted    by   Austria,   Belgium,   Prance,  Germany,  and  some  of  the 

canton-  of  >\\  it  Zetland. 


AUSTRIA. 

COLORING    MATERIALS. 

The  use  of  colors  which  contain  any  metal  except  iron  and  the  use 
of  gamboge,  picric  acid,  and  all  aniline  derivatives  for  the  purpose  of 
coloring  food  and  food  products  is  forbidden. 

For  coloring  toys,  preparations  containing  arsenic,  antimony,  lead, 
cadmium,  copper,  cobalt,  nickel,  mercury  (cinnabar  excepted),  zinc,  or 
gamboge  arc  prohibited.  The  use  of  other  metallic  colors  for  coloring 
toys  is  permitted,  provided  the  color  be  coated  with  a  waterproof  var- 
nish. The  colors  whose  use  is  forbidden  with  toys  may  be  employed 
with  earthenware,  provided  they  are  covered  with  a  glaze  which  is 
burned  in. 

The  use  of  poisonous  colors,  such  as  arsenic  preparations,  with  arti- 
ficial flowers  and  similar  substances,  is  forbidden  unless  the  article  be 
covered  over  with  a  waterproof  varnish.  Wall  paper  and  similar 
materia]  must  not  be  colored  with  arsenic  preparations. 

The  sale  of  food  which  has  been  prepared  in  vessels  coated  with 
poisonous  colors,  or  stored  in  receptacles  so  coated,  is  prohibited.  The 
importation  and  sale  of  wines  colored  with  aniline  dyes  are  prohibited. 
Foods  and  food  products  which  are  themselves  white  or  colorless  (con- 
fections, beverages,  etc.).  but  which  are  ordinarily  artificially  colored, 
may  be  colored  by  any  of  the  following  substances,  provided  the 
articles  so  colored  shall  be  sold  from  the  factory  only  in  the  original 
packages  which  are  distinctly  Labeled  with  the  name  of  the  material 
employed  for  coloring  the  contents  of  the  package,  and  also  with  the 
stered  seal  or  trade  mark  of  tin*  manufacturer.  The  label  must 
also  bear  a  statement  from  a  prescribed  official  laboratory  (Chemischen 
Hochschulinstitute)  that  the  contents  of  the  package  contain  no  stlb- 
stances  deleterious  to  health.  This  statement  must  bear  a  later  date 
than  the  latest  decision  of  the  health  office  regarding  the  subject  and 
must  be  renewed  at  least  annually.  The  list  of  aniline  colors  which 
may   be  employed  under  the-e   restrictions  is  as  follow-: 

Fuchsiii — rosaniline  hydrochlorate. 

Acid  fuchsin  |  rubin  ) — sodium  or  calcium  salt  of  rosaniline  disulphonic  acid. 

Rocellin — sulpho-oxyazonaphthalin. 

Bordeaux  red— formed  by  the  combinations  of  teta-napththol  disulphonic  acid 

with  diazo  compounds  of  zylol  and  the  higher  homologuea  of  benzene. 
Ponceau  red    same  as  Bordeaux  red. 
Eosin-    tetrabrom-fluorescein. 

hrosin  -tetraiodo-fluorescein. 
Phloxin — tetrabrom-dichlor-fluorescein. 

Alizarin  blue     (  ',:  1 l.,N<  >,. 

Aniline  blue    tripheny]  rosaniline. 

r  blue    tripheny]  rosaniline  sulphonic  acid.  • 

I  mlulinc    the  sulphonic  acid  compound  of  azo-diphenyl  blue  and  its  derivatives. 

Acid  yellow   R     the  sodium  salt  of  ainido-a/.o  benzene  sulphonic  acid. 
Trop.colin  <)<)<>     Sulpho-azo  heu/.eiie-ct-naphthol. 
Methyl  violet 

Malachite  green. 
Naphthol  yellow. 


10 

In  addition  to  the  above,  only  the  following  colors  may  be  added  to 
food: 

1 1  It  tie.  — Tragacanth . 

Red. — Cochineal,  carmine,  kermes,  infusion  of  red  poppy. 
Yellow. — Saffron,  safflower,  turmeric. 
Blue. — March  violet,  blue  bottle,  indigo,  prussian  blue,  ultramarine,  sea  blue 

(form  of  artificial  ultramarine). 
Grei  n. — Spinach  juice. 
Violet. — Cochineal  infusion  with  lime  water. 
Gold. — Pure  gold  leaf. 
si/ 1,  p.  —  Pure  silver  leaf. 

Wrappers  for  confections,  coffees,  and  other  varieties  of  food  must 
either  be  white  or  prepared  from  material  which  is  naturally  colored. 
If  a  wrapper  which  is  artificially  colored  be  employed,  a  second  wrap- 
per of  the  character  above  described  must  be  placed  between  it  and 
the  inclosed  product,  and  no  artificially  colored  wrapper  may  be  used 
in  any  case  to  inclose  any  but  a  dry.  solid  material.  The  use  of  wrap- 
pers containing  copper  salts  is  especially  prohibited. 

RECEPTACLES. 

Food  receptacles  and  utensils  intended  for  the  preparation  of  food 
must  not  be  either  partially  or  entirely  composed  of  an  alloy  contain- 
ing more  than  L0  parts  of  lead  per  loo  parts  of  the  alloy.  The  inside 
of  such  receptacles  must  not  be  coated  with  tin  which  contains  lead. 
Such  receptacles  must  not  he  soldered  with  an  alloy  containing  more 
than  L0  per  cent  of  lead.  In  case  of  glazed  and  enameled  ware,  lead 
must  not  be  present  in  such  state  that  it  will  be  dissolved  by  boiling 
one-half  hour  with  a  4  per  cent  solution  of  acetic  acid.  The  glass  or 
enamel    mii-t    not    be   so   attached    to   the  vessel    that    it  will    scale   oil. 

Metallic  pails  <>f  nursing  bottles  must  not  contain  more  than  1  per 
cent  of  lead.  Metal  foil,  which  is  used  as  a  wrapper  for- such  prod- 
ucts as  snuff  and  tobacco,  must  not  contain  more  than  I  per  cent  of 
lead.  Vessels  which  have  been  cleaned  with  the  aid  of  leaden  shot 
must   not    he  used  as  receptacles    for    food    products.      The  sale  of  food 

products  which  have  been  ground  with  millstones  filled  with  lead  or 
an  alloy  containing  lead  is  prohibited. 

Rubber  or  caoutchouc  which  contains  lead  or  zinc  inu>t  not  enter 
into  the  composition  of  such  articles  as  nipples  of  nursery  bottles, 
rubber  rings,  nipple  shields,  etc..  or  as  receptacles  for  such  articles 
a-  i>eci-.  wine,  vinegar,  and  preserves,  or  of  vessels  which  are  to  he 

used    in    the    preparation    of    food    product-   or  a-    receptacles    for    the 

same. 

If  antimony  sulphid  enters  into  the  composition  of  vessels  which 
are  used  iii  connection  with  food  product-,  it  inu>t  lie  so  prepared  that 

no  antimony  i-  dissolved  i>\  a  dilute  solution  of  tartaric  acid.  -Copper 
ami  brass  vessels  must   not  be  used  in  the  preparation  of  foods  unless 


11 

the  inner  side  be  coated  with  lead-free  tin.  All  manipulations  are 
prohibited  which  could  by  any  means  bring  copper  compounds  into 
the  composition  of  food  materials. 

The  addition  of  fluorids  to  foods  is  especially  prohibited,  as  is  also 
the  addition  of  salicylic  acid  to  wine. 

MUNICIPAL    REGULATIONS   OF    VIENNA. 

Municipal  regulations  for  Vienna  prescribe  that  the  term  "  butter" 
shall  be  used  only  for  the  exclusive  product  of  pure  milk  or  cream. 
Fats  from  all  other  sources  must  be  designated  as  margarine  butter, 
lard,  or  compound  lard,  according  to  their  character.  Margarine 
butter  must  be  molded  in  brick-form  prints,  and  the  words  "Marga- 
rinebutter"  must  be  marked  on  every  print  in  distinct  characters  of 
such  size  that  the  words  shall  extend  the  entire  length  of  the  print. 
The  wrapper  in  which  each  print  is  sold  must  also  be  marked  in  dis- 
tinct indelible4  characters  with  the  words  "Margarinebutter."  Every 
receptacle  containing  compound  lard  must  be  distinctly  printed  with 
the  name  "  Margarineschmalz  "  or  "  Kunstfett."  The  terms  "Echte- 
butter"  or  "Butterschmalz"  are  applied  only  to  articles  containing 
fat  obtained  from  pure  milk.  "Schweinefett"  musl  he  used  only  to 
designate  pure  lard.  "Margarinebutter"  is  applied  to  all  butter 
substitutes  which  do  not  consist  exclusively  of  butter  fat.  ••Kunst- 
fett" is  u^(h\  to  designate  compound  lard. 

BELGIUM. 
EDIBLE    FATS. 

The  word  "lard"  musi  be  applied  only  to  pure  unmixed  swine  fat. 
All  other  edible  fats,  excepting  butter  and  margarine,  must  be  so 
marked  as  to  indicate  exactly  their  origin,  or  with  the  words.  ••  mixed 
fat "  (graisse  melangee). 

All  receptacles  containing  other  edible  fats  than  lard,  butter,  and 
oleomargarine,  must  he  plainly  marked  as  described  above,  and  also 
with  the  name  of  the  manufacturer  or  dealer,  or  with  some  registered 
mark. 

Lard  and  other  edible  fats  which  contain  more  than  1  per  cenl  of 
water  or  sail  musl  be  labeled,  •■watered*'  (aqueux),  <>r  "salted"  (sal*'). 
The  addition  of  mineral  substances,  other  than  salt,  and  of  chemical 
preservatives  and  glycerin  is  forbidden. 

It  is  forbidden  to  sell  spoiled  or  deteriorated  edible  oik  as  food.  All 
receptacles  containing  oils  must  be  branded  with  the  word  fc< oil"  imme- 
diately preceded  by  a  word  in  similar  type  which  will  give  the  true 
and  exact  source  of  the  contents  of  the  receptacle;  for  instance,  olive 
oil.  peanut  oil.  sesame  oil.  etc. 


12 


BUTTER. 


The  term  "  butter  "  must  be  used  only  with  reference  to  fat  obtained 
exclusively  from  milk  or  cream  with  or  without  the  addition  of  color- 
ing matter  or  salt.  All  butter  containing  other  additions  and  all 
butter  substitutes  must  be  designated  as  margarine.  Margarine  must 
not  contain  more  than  5  per  cent  of  butter  fat  and  must  not  be  arti- 
ficially colored.  The  maximum  color  permitted  in  margarine  may  be 
decided  by  the  minister  of  agriculture.  These  regulations  regarding 
the  addition  of  butter  fat  to  margarine  and  the  height  of  color  of  the 
same  are  not  applied  to  margarine  intended  for  export  from  Belgium. 

The  receptacles  and  packages  which  contain  margarine  must  be 
plainly  labeled  with  the  word  "margarine*'  in  Letters  at  least  '2  cm 
high,  as  well  as  the  name  of  the  manufacturer  or  dealer.  Margarine 
which  is  not  in  packages  must  be  molded  in  cubical  form  with  the 
word  "margarine"  impressed,  as  well  as  the  name  of  the  manufac- 
turers or  dealers.  The  sale  of  rancid  butter  or  butter  made  from  the 
milk  of  diseased  or  improperly  fed  cows  is  forbidden.  It  is  also 
required  that  margarine  shall  be  fresh  and  made  from  the  fat  of 
healthy  animals.  The  addition  of  glycerin  to  butter  and  margarine 
is  prohibited. 

COCOA   AND   CHOCOLATE. 

The  term  "cocoa  mass"  must  be  used  exclusively  for  the  product  of 
tin-  seed  of  the  cocoa  tree,  whether  it  be  raw  or  roasted,  entire,  hulled, 
or  ground,  with,  or  without  the  addition  of  foreign  substances. 
Finally,  such  product  may  be  melted  or  molded  in  ingots  or  tablet  form 
or  pulverized.  The  term  cocoa  may  be  applied  to  the  prepared  product 
of  the  cocoa  tree  from  which  a  portion  of  the  fat  has  been  removed, 
provided  that  the  fat  content  of  the  product  is  not  Less  than  20  per 
(tut.  The  term  ''alkalized  cocoa"  may  be  used  to  describe  the  product 
to  which  an  addition  of  alkaline  carbonate  has  been  made  to  render  it 
more  soluble:  but  the  alkaline  carbonate  so  added  must  not  exceed  :'»  per 
ecnl  of  the  total  weight  of  the  product.  Cocoa  which  contains  more 
than  3  per  cent  of  alkaline  carbonate  is  considered  unwholesome  and 
its  -ale  is  forbidden.  The  characterization  " alkalized "  is  no<  neces- 
sary   if  the  product  i-  intended  for  export   from  Belgium. 

Cocoa  which  is  prepared  otherwise  than  by  the  methods  described 
above  must  be  marked  <»n  the  w  rapper  with  the  word  "cocoa."  followed 
in  the  same  type  by  words  which  will  give  an  exact  description  of  the 
method  used  in  preparation.  The  term  chocolate  is  applied  to  the 
product  made  exclusively  from  hulled  cocoa,  to  which  at  least  35  per 
cent  of  Its  weight  of  cane  sugar  has  been  added,  with  or  without  the 
addit  ion  of  spic< 

Products  which  contain  35  per  cent  of  hulled  cocoa,  but  at  the  same 
time  other  substances  than  sugar  and  spices,  can  be  Bold  only  when 


13 

marked  on  the  wrapper  in  the  same  type  as  the  word  "chocolate"  with 
a  word  which  will  give  an  exact  description  of  the  foreign  substances 
present,  or  when  labeled  with  a  name  in  which  the  word  "chocolate" 
does  not  appear.  When  molded  in  tablet  form,  the  above  description 
must  be  impressed  or  printed  in  raised  characters  on  every  tablet. 
Any  preparation  which  contains  less  than  35  per  cent  of  hulled  cocoa 
must  not  be  sold  as  cocoa  bon  bons  or  under  any  other  name  in  which 
the  word  " cocoa"  or  "chocolate"  appears.  All  bills  and  shipping- 
receipts  must  be  designated  in  the  same  manner  as  the  preparations 
described  above.  All  packages  of  cocoa  must  be  marked  with  the 
name  of  the  manufacturer  or  dealer  or  with  the  registered  mark. 
These  provisions  apply  to  ordinary  chocolate  in  tablet,  block,  or  pow- 
dered form,  or  chocolate  croquettes,  but  not  to  special  preparations 
containing*  chocolate  sold  by  confectioners  and  bakers. 

CHICORY. 

The  term  ■•chicory"  musl  be  applied  exclusively  to  tin1  product  of 
the  chicory  root,  either  in  its  natural  condition  or  by  any  appropriate 
treatment,  such  a-  roasting,  powdering,  drying,  etc.  Chicory  must 
not  contain  more  than  15  per  cent  of  water  (dried  al  LOO  C.).  The 
ash  content  of  the  dried  material  must  not  exceed  lo  per  cent  when 
finely  powdered,  or  8  per  cent  when  coarsely  powdered.  Chicory 
must  not  lose  more  than  half  its  weight  when  extracted  with  boiling- 
water.  Chicory  which  is  put  up  in  packages,  with  the  weight  of  the 
contents  marked  on  the  package,  may  have  a  higher  water  content 
than  15  per  cent  if  the  weight  of  substance  in  the  package  is  corre- 
spondingly greater  than  that  stated  on  the  label.  An  addition  of  fat 
or  saccharine  matter  not  exceeding  '2  per  cent  of  the  total  substance  is 
permitted.  Bags  and  other  receptacles  in  which  chicory  is  shipped  or 
Bold  must  bear  the  name  of  the  pucker  or  dealer,  or  some  registered 
mark. 

Ml  MAIM). 

The  sale  of  any  substance  other  than  a  mixture  prepared  of  ground 
black  and  white  mustard  seed,  under  the  unqualified  name  of  "mustard," 
i-  prohibited.  All  similar  preparations,  such  as  those  containing  pep- 
per, estragon,  rice,  and  foreign  coloring  matter,  can  be  sold  only  when 
each  package  bears  in  the  same  type  as  the  word  "mustard"  the  names 
of  all  foreign  substances  present,  or  the  designation  "prepared  mus- 
tard," or  some  designation  not  containing  the  word  mustard  may  be 
employed.  In  the  preparation  of  mustard  the  use  of  vinegar  which 
doe- not  comply  with  the  Imw  of  Januarj  :'..  l^'.'i.  is  prohibited.  The 
use  of  deteriorated,  ile.  aye.l.  or  unwholesome  substances  in  manufac- 
turing prepared  mustard  is  forbidden.  Mustard  preparations  which 
do  not  comply  with  these  requirements  and  are  not   intended  for  use 


14 

as  a  condiment  must  be  plainly  labeled  with  a  statement  of  the  use 
for  which  they  are  intended.  All  packages  of  mustard  and  mustard 
preparation-  must  be  marked  with  the  names  of  the  manufacturers  or 

dealers  or  with  a  registered  label. 

FISH. 

Fresh  or  preserved  fish  which  has  been  mixed  with  matters  other 
than  spices,  condiments,  aromatic  jellies  the  principal  ingredient  of 
which  is  gelatin  or  gelose,  must  not  be  sold  unless  a  plain  label  shall 
indicate  the  nature  of  the  foreign  substance  used.  Canned-fish  prod- 
ucts must  have  a  Label  showing  the  kind  of  fish, and  also,  if  necessary, 
the  kind  of  oil.  etc.  used.  Fish,  shellfish,  etc..  caught  with  Indian 
berry  (( '(><■<■, il , is  indicus)  or  other  poisonous  substances  and  those 
mixed  with  antiseptics  are  declared  injurious.  No  substances  injurious 
to  health  are  allowed  to  be  used.  Receptacles  containing  fish  must 
bear  the  name  and  address  or  the  registered  mark  of  the  seller.  It 
i<  further  forbidden  to  sell  or  keep  in  the  same  premises  with  food 
products  fish  not  intended  for  alimentary  purposes  unless  these  are 
clearly  marked  "Not  eatable,"  or  the  like. 

SUGAR. 

It  is  provided  that  the  word  "sugar"  and  similar  terms  shall  refer 
only  to  the  product  obtained  from  the  juice  of  sugar  cane,  sugar  beet, 
and  similar  plants.  All  other  products,  such  as  dextrose,  which  are 
used  for  sweetening  purposes  must  he  properly  Labeled.  Mixtures  of 
cane  sugar  with  <>t  her  materials,  such  as  dextrose,  can  be  sold  only  when 
so  Labeled  as  to  inform  the  purchaser  of  the  character  of  the  goods. 

White  sugar  must  not  contain  more  than  <>.:.>  per  cent  of  mineral  sub- 
stances, raw  sugar  not  more  than  2.5  per  cent  of  mineral  substances, 
a ii< I  glucose  not  more  than  0.8  per  cent  of  mineral  substances.  Glucose 
must  not  contain  more  than  0. 05.  grams  of  free  acids  (calculated  to  sul- 
phuric acid)  pei-  loo  grams  of  dry  matter,  nor  appreciable  quantities 
of  oxalates,  oxalic  acid,  arsenic  compounds,  lead.  /inc.  or  barium. 

Sugar  must  not  he  deteriorated  in  any  manner  for  instance,  coated 
with  mold.  The  addition  of  preservatives  and  the  presence  of  fungi- 
cide- are  forbidden.  Bags,  barrels,  and  other  receptacles  must  be 
plainly  marked  with  the  name  of  the  manufacturer  or  dealer. 

-  \<  <   II  \KIV 

The  importation,  manufacture,  shipping,  and  selling  of  saccharin 
and  other  products,  which  are  formed  synthetically  and  possess  a  sweet 
taste  similar  to  that  of  sugar  hut  have  no  outritive  value,  are  pro- 
hibited. 'The  use  of  saccharin  and  similar  products  in  the  preparation 
of  foods  and  the  sale  of  foods  containing  them  are  also  prohibited. 


15 

FLOUR   AND   BREAD. 

The  words  " flour"  and  "bread "must  be  used  exclusively  to  denote 
wheat  products.  For  designating  the  product  of  any  other  cereal  it  is 
necessary  to  emplo}r  also  the  name  of  that  cereal,  for  instance,  "  rye 
flour,"  ' '  rye  bread,"  etc.  Mixtures  of  rye  flour  with  other  cereals  must 
be  designated  by  the  word  ' w  meteil. "  Flour  must  be  manufactured  from 
grain  which  is  sound  and  in  good  condition  and  which  has  been  thor- 
oughly cleaned.  The  sale  of  flour  which  is  adulterated  with  mineral 
matter  is  prohibited.  The  word  "tapioca"  must  be  used  exclusively 
to  refer  to  food  products  derived  from  the  cassava  root. 

WINE. 

In  the  application  of  these  regulations  one  understands — 

(1)  By  wine,  the  product  of  alcoholic  fermentation  of  the  juice  or  must  of  the  fresh 
grape. 

(2)  By  sweet  wines  or  liqueurs  orcordials  ("via  de  liqueur"  or  "vin  de  dessert"), 
the  product  of  alcoholic  fermentation,  whether  it  be  of  the  juice  or  must  of  the  grape, 
more  or  less  dried,  or  concentrated  by  evaporation,  containing  usually  about  14  to  L8 
per  cent  of  alcohol  and  an  excess  of  natural  grape  sugar*. 

(3)  By  sparkling  wines  (vin  mousseux),  the  product  of  the  fermentation  of  the 
juice  or  must  of  the  fresh  raisin  surcharged  with  pure  carbonic  acid. 

(4)  By  wine  of  the  second  vat,  wine  made  from  the  residuum  of  grapes  (piquette), 
wine  from  the  lees  or  dregs,  wine  from  the  dried  grape,  sparkling  wine  from  the  dried 
grape,  eider,  Bparkling  cider,  hydromel,  etc.,  the  vinous  beverages  which  present  an 
analogy  with  wines  and  which  are  the  product  of  the  fermentation  of  the  juice  or 
musl  extract  of  the  dregs  or  Lees  of  the  fresh  or  dried  grape,  of  the  juice  of  the  apple, 
of  honey,  etc.,  with  or  without  the  addition  of  sugar,  alcohol',  or  pure  carbonic  acid. 

It  is  forbidden  to  sell  or  expose  for  sale,  to  hold,  or  transport  for 
sale  or  for  delivery  as  wine,  any  wine  to  which  foreign  substances 
have  been  added. 

This  prohibition  does  not  apply  to  the  following: 

(1)  The  addition  (,f  clarifying  agents  acting  mechanically  (albumin,  gelatin). 

(2)  The  addition  of  ordinary  salt  on  condition  that  the  content  of  chlorids,  cal- 
culated as  sodium  chlorid,  does  not  exceed  2  grams  per  liter. 

(3)  The  addition  of  gypsum  on  the  condition  that  the  content  of  sulphates,  cal- 
culated a-  potassium  sulphate,  does  not  exceed  L'  grains  per  liter. 

(4)  Th<-  presence  of  sulphurous  acid,  because  of  sulphuring  the  casks,  <>n  condition 
that  the  wine  shall  not  contain  more  than  2  milligrams  of  free  sulphurous  acid  nor 

more  than  20  milligrams  of  total  sulphurous  acid  per  100  i-r. 

(5)  The  addition  of  pure  sugar  or  alcohol,  provided  thai  the  receptacles  in  which 
the  wine  is  placed  shall  hear  in  a  conspicuous  place  and  in  plain  characters,  a>  large 
and  as  conspicuous  as  any  otherletters  used  For  other  inscriptions,  the  word  "sugared  " 
or  "alcoholized"  ("sucr6"  or  "alcoolis6"),  as  the  case  may  be,  and  that  this 
statement  be  reproduced  on  the  Invoice,  the  hill  of  lading,  or  the  booking-office  ticket. 

\\  inc.  as  well  a-  t he  \  inous  beverages  having  mm  analog)  t<>  \\  inc.  to 
which  have  been  added  foreign  substances,  with  the  exception  of 
those  enumerated  above,  can  not  he  kept   for  sale,  exposed  lor  sale, 


16 

for  delivery  or  retail,  except  in  receptacles  bearing  in  a  prominent 
place  and  in  legible  characters,  as  large  and  as  conspicuous  as  those 
employed  for  any  other  inscription,  an  indication  of  the   materials 

introduced  in  their  preparation,  for  example,  "  watered  wine." 
"colored  wine."  "aromatized  wine."  "dried  grape  wine."  "cherry 
wine."  or  an  inscription  sufficiently  clear  to  make  known  their  origin, 
Buch  as  "piquette,"  "cider."  "hydromel."  This  statement  need  not 
include  the  names  of  the  vineyards  of  true  and  natural  wines.  These 
should  be  found  in  the  invoices  and  the  hills  of  lading-  or  booking-office 
ticket-. 

Wines,  liqueurs  (vins  de  liqueurs),  sparkling  wines,  and  vinous 
beverages  to  which  the  following  substances  have  been  added  are 
declared  injurious: 

Ethers,  or  essentia]  oils  (oil  of  wine); 

Bitter  almond,  cherry,  laurel; 

Alkaloids; 

Compounds  of  arsenic,  lead,  zinc,  aluminum,  barium,  strontium,  calcium,  mag- 
nesium, alkalies; 

Mineral  acids,  free  or  combined  oxalic  acid; 

Salicylic  acid  or  other  antiseptics  (with  the  exception  made  in  favor  of  sul- 
phurous acid  in  the  amount  specified) ; 

( rlycerinj 

Sugars,  cask  sugars,  or  impure  alcohol,  the  sale  of  which  is  forbidden  for  edible 
purposes  by  the  rules  relative  to  those  commodities;  alcohols  other  than  ethyl 
alcohol; 

Sulphates,  in  greater  quantity  than  indicated  above,  or  of  more  than  twice  that 
quantity  in  the  case  of  liqueurs  I  vins  de  liqueurs). 

It  is  forbidden  to  add  to  wine  or  liqueurs  (\  in  de  liqueur),  to  spark- 
ling wines,  or  vinous  beverages,  any  of  the  substances  mentioned 
above,  or  any  other  substance  injurious  or  dangerous  to  the  health. 

All  casks  in  which  wine,  liqueurs,  and  vinous  beverages  will  he 
exposed  for  sale  or  delivered  must  hear  the  name  of  the  linn,  as  well 
as  the  address,  or  at  least  the  registered  mark  of  the  maker  or  seller. 

DENMARK. 

WINK. 

'Idie  following  additions  to  wine  are  prohibited: 

Alum,  or  other  Boluble  aluminum  salts;  barium  compounds;  strontium  compounds; 
magnesium  compounds;  boric  acid;  Balicy lie  acid;  spirits  containing  fusel  oil;  crude 
(nol  technically  pure)  glucose;  serines;  injurious  coloring  material;  glycerin;  sac- 
charin; flavoring  materials,  such  as  ethereal  oils,  essences,  etc. ;  gums,  and  other 
organic  and  inorganic  materials  intended  to  increase  the  extract  content. 

The  following  additions  are  permitted  without  declaration: 

The  use  of  common  clarifying  agents,  Buch  as  albumin,  gelatin,  isinglass,  Spanish 
earth,  and  other  common  substances;  the  neutralization  of  excessive  acid  with  pre 
cipitated  calcium  carbonate;  the  customary  sulphuring  of  casks;  the  pasteurization 
of  wine;  the  blending  of  wines  (in  blending  onl)  dry  wine- may  be  mixed  with  dry 

w  in' 


17 

Dry  wines  must  not  contain  more  than  0.2  gram  of  sulphuric  acid 
(calculated  to  potassium  sulphate)  per  100  cc.  The  addition  of  foreign 
coloring  matter  is  prohibited  unless  the  same  is  declared  on  the  label. 
The  addition  to  dry  wines  of  saccharine  matter  either  in  a  solid  state 
or  in  solution  is  permitted  if  the  same  is  stated  on  the  label.  The 
same  is  true  of  the  addition  of  water.  These  provisions  do  not  apply 
to  red  wines  which  are  rich  in  extract  and  coloring  matter  and  hence 
in  their  natural  state  not  suitable  for  consumption,  provided  that  after 
treatment  such  wines  shall  not  contain  less  than  2  grams  of  sugar-free 
extract  per  100  cc,  and  that  no  sugar  other  than  the  ordinary  grape 
sugar  shall  be  found  in  the  extract.  Wines  which  shall  receive  an 
addition  of  water  and  which  fulfill  the  required  conditions  of  percent- 
age of  extract,  etc.  may  be  blended  with  other  wines  of  normal 
composition  without  regard  to  the  extract  content  of  the  blend  so  pro- 
duced. The  addition  of  alcohol  to  dry  wine  must  be  indicated  on  the 
label;  this,  however,  does  not  apply  to  the  alcohol  necessary  for  ordi- 
nary cellar  manipulation.  The  alcohol  so  employed  must  be  fully 
refined  and  of  not  less  than  {X).-i:>  per  cent  by  volume,  and  the  amount 
added  must  not  exceed  2.5  liters  for  240  liters  of  wine.  In  the  case  of 
wine-  which  arc  not  fully  fermented  and  whose  sugar  content  is  such  as 
to  make  it  doubtful  whether  they  should  be  classified  as  dry  or  a-  sweet 
wines,  the  addition  of  alcohol  of  not  less  than  93.25  per  cent  per  vol- 
ume in  such  quantity  that  the  alcohol  content  of  the  product  shall  not 
exceed  IT  per  cent  per  volume  i-  permitted.  Poii  wine,  sherry, 
madeira,  and  Liqueurs  from  foreign  lands  must  conform  to  the  custom- 
ary composition  of  these  wines  in  the  country  where  they  are  produced. 
These  wines  may  be  manufactured  from  dried  grapes  under  the  condi- 
tion that  the  alcohol  content  shall  not  exceed  25  per  cent  pel-  volume, 
and  the  sugar-free  extract  shall  not  be  less  than  '1  grams  per  loo  ee. 
On  the  other  hand,  the  addition  to  these  wines  of  sugar  or  other  material 
which  is  not  the  product  of  the  grapes,  without  indicating  the  same  on 
the  Label,  i-  prohibited.  Wines  of  this  class  which  are  too  low  in 
alcohol  may  he  fortified  with  alcohol  of  not  Less  than  :•:;.•_>;>  per  cent 
b\  \ohiine.  The  alcohol  content  of  the  product  must  not  exceed  25 
percent  by  volume.  Dessert  wines  must  he  the  customary  product  of 
the  region  of  their  production  with  the  exception  that  they  max  receh  e 
the  ordinary  cellar  manipulation.  The  term  ••champagne"  maybe 
applied  <»nl\  to  wines  fermented  underpressure.  Carbonated  wines 
max  be  sold  if  properly  designated. 

Cognacs,  rum,  and  arak  must   not   receive  the  addition  of  alum  or 
other  soluble   aluminum   salts,   barium   compounds,  strontium   com 
pounds,  magnesium   compounds,   boric   acid,    salicylic   acid,    alcohol 
containing   fusel  oil,  crude  glucose,  kermes,  or   other  unwholesome 
materials. 

L3864— No.  <'>l     01 2 


18 


OLEOMARGARINE. 

This  product  must  be  branded  and  put  up  in  prints  in  a  prescribed 
manner;  it  must  not  contain  more  than  50  per  cent  butter  fat,  and  the 
shade  of  color  permissible  is  tixed. 

ENGLAND. 

All  adulterated  or  impoverished  articles  of  food  must  be  in  packages 

conspicuously  marked  with  the  true  description  of  the  content-  of  the 
package.  The  addition  to  foods  of  coloring  materials  and  preservatives 
which  are  harmless  in  the  quantity  employed  is  permitted. 

It  is  required  that  margarine,  oiled  cheese,  etc..  be  conspicuously 
marked  on  the  top  and  sides  of  each  package  with  the  words 
"margarine"  or  ••margarine  cheese,"  as  the  case  may  require.  Mar- 
garine must  not  contain  more  than  10  per  cent  of  butter  fat.  Adul- 
terated or  impoverished  butter,  other  than  margarine,  must  be  in 
packages  so  marked  as  to  indicate  the  exact  nature  of  the  contents  of 
the  package 

Every  can  of  condensed,  skimmed  milk  must  have  a  label  clearly 
visible  to  the  purchaser,  on  which  the  words  "machine-skimmed  milk" 
or  ••skimmed  milk,"  as  the  case  may  require,  are  printed  in  large, 
legible  type. 

FRANCE. 

The  law  of  February  '2.  L899,  regulates  the  commerce  in  fertilizers, 

butter,  and  wines  especially;  it  also  applies  to  all  articles  of  merchan- 
dise of  whatever  nature.  Misrepresentation  concerning  the  nature, 
quality,  or  quantity  of  articles  covered  by  this  law  i>  prohibited, 

Cans  and  similar  receptacles  containing  food  must  not  be  coated 
with  an  alloy  containing  more  than  0.5  per  cent  of  leador<».<»I  per 
cent  of  arsenic,  and  must  not  he  soldered  with  an  alloy  containing 
more  than   LO  per  cent  of  lead  or  0-01  per  cent  of  arsenic. 

Only  lead-free  tin  foil  may  he  us^d  as  wrappers  for  food    materials. 

BUTTEB    \M>    i-i   in  i:    81  BSTTT1  TBS. 

The  term  butter  shall  be  applied  only  to  products  made  exclusively 
from  milk  or  cream ,  All  other  fat  materials  having  the  appearance  of 
butter  must  be  sold  as  margarine,  and  musl  not  contain  more  than  lo 
pei*  cent  of  butter  fat.  The  receptacle  containing  oleomargine  must  he 
indelibly  branded  with  the  word  "margarine"  or  "oleomargarine." 
The  constituents  of  the  contents  of  the  receptacle  and  the  percentage  of 
each  constituent  present  must  be  given  <>n  all  hills  rendered  for  such 
goods.  In  wholesale  trade,  the  aame  and  address  of  the  manufacturer 
must  i><-  given  on  the  receptacle  containing  margarine.  If  sold  at 
let  ail.  margarine  must  be  in  cubical  prints  with  the  word  "  margarine" 


19 

or  "oleomargarine"  impressed  on  one  side  of  the  print.  Each  print 
must  also  be  inclosed  in  a  wrapper  on  which  the  word  "margarine" 
or  "oleomargarine  "  is  indelibhT  printed.  Every  bill,  letter,  and  pack- 
age in  any  way  relating  to  the  sale  or  transportation  of  margarine  must 
be  distinctly  marked  with  the  word  "margarine "or  "oleomargarine." 

WINE. 

The  addition  of  sulphuric  acid,  nitric  acid,  hydrochloric  acid,  sali- 
cylic acid,  boric  acid,  and  analogous  substances,  as  well  as  the  addi- 
tion of  coloring  matter,  is  prohibited.  Wine  must  not  contain  more 
than  0.1  gram  of  sodium  chlorid  per  100  cc,  or  more  than  0.2  grams 
of  potassium  sulphate. 

Wine  is  denned  as  the  fermented  juice  of  the  grape  treated  in  no 
way  except  by  the  ordinary  cellar  manipulation,  including  the  addition 
of  sufficient  water  to  the  must  to  reduce  its  sugar  content  to  29  grams 
per  100  cc,  or  the  dilution  of  sufficient  pure  alcohol  to  give  a  normal 
composition  to  very  low  wine.  The  addition  of  both  alcohol  and  water 
to  the  same  must  or  wine  is  not  permitted  under  any  circumstances. 

The  product  of  the  fermentation  of  the  lees,  with  or  without  the 
addition  of  sugar,  and  mixtures  of  the  same  with  wine,  can  be  sold  only 
as  "Vin  de  marc"  or  "Vin  de  sucre,"  and  receptacles  in  which  the 
same  is  sold  must  be  conspicuously  labeled  with  an  orange-colored 
label  containing  the  appropriate  name. 

The  product  of  the  fermentation  of  dried  raisins,  and  mixtures  of 
the  same  with  wine,  can  be  sold  only  as  **  Yin  de  raisins  sec,"  and  must 
bear  in  a  conspicuous  place  a  label  of  green  paper  marked  with  its  cor- 
rect name. 

COLORING    MATERIALS. 

Foods  and  food  products  must  not  be  colored  with  any  mineral  sub- 
stance, except  that  prussian  blue,  ultramarine,  chalk,  and  ochre  may 
be  used  with  confections  or  similar  products.     Confections  and  other 

products  must  not  be  inclosed  in  wrappers  which  are  colored  with  the 
prohibited  substances.     All  confections  inclosed  in  package-  must  bear 

the   name   and    address   of   the    manufacturer  or  dealer.      The    use   of 

Litharge,  lead  acetate,  and  similar  compounds  for  clarifying  saccharine 
products  and  fermented  beverages  is  forbidden. 

The  use  of  the  follow  ing  coloring  materials  with  fo«>d-  i-  prohibited: 

Mia,  ml  colors: 

Compounds  "i  copper,  lead,  arsenic,  ami  mercury,  ami  barium  chromate. 
Organic  colon: 

Gamboge;  aniline  derivatives,  such  as  fuchsin,  Lyon  blue,  flavanilin,  methylene 
blue;  |>htalciiis  ami  their  derivatives,  Buch  a-  eosine,  erythrosin;  niton  com- 
pounds, such  as  na|>litli<p|  \rll<>w  and  Victoria  yellow ;  diazo  compounds,  such 
as  tropeolins  ami  Kylidine  red. 


20 

As  exceptions  to  the  above  genera]  regulations,  however,  the  follow- 
ing compounds  may  be  employed  in  coloring  confections,  pastry,  and 
Liqueurs,  which  are  ordinarily  white  or  colorless: 

S        olors: 

Eoeine  (tetra  brom-fluorescen). 

Erythrosin  (methyl  ami  ethyl  derivatives  of  eosine. 

Bengal  rose,  phloxin  (iodin  and  bromin  derivatives  of  flnorescen). 

Bordeaux  red  and  Ponceau  red  I  resulting  from  the  action  of  the  Bulpho-derivatives 
of  naphthol  on  the  diaz  xyl< 

A.cid  fuchsin  |  without  arsenic  and  prepared  by  the  Coupier  method). 
Yellow  colors: 

Acid  yellow  (derivatives  of  Bulphonates  of  naphthol). 
Blue  colors: 

Lyon  blue,  light  blue,  Coupier  blue,  etc,  (derivatives  of  triphenil  rosanilin  or  of 
diphenylamin  i. 
< in  <  a  colors: 

Mixtures  of  blue  and  yellow  named  above. 

Malachite  green. 
Violet  colors: 

Paris  violet  or  methylanilin  violet. 

GERMANY. 

MK  AT. 

A  now  law  regulating  the  preparation,  importation,  and  sale  of  meat 
and  meat  products  was  passed  by  the  Bundesratfa  and  the  Reichstag  in 
June  L9,  L900,  to  take  effecl  in  April,  1901.  Regulations  for  its 
enforcemenl  have  not  yet  been  promulgated.  The  importation,  except 
in  "free  ports,"  of  moat  in  hermetically  sealed  cans  and  similar  recep- 
tacles, and  of  sausage  and  macerated  meat  of  all  descriptions,  is 
unequivocally  prohibited. 

h  i-  provided  that  fresh  meat  must  ho  imported  in  the  entire  body 
or  in  hal\  es.  The  meal  musl  he  so  dressed  that  the  breast,  diaphragm, 
lungs,  heart,  and  kidneys,  ami.  in  the  case  of  cow-,  also  the  udder, 
retain  their  natural  position  in  connection  with  the  body. 

Prepared  and  preserved  moat  can  he  imported  only  when  the  method 

of  preparation  or  preservation  to  which  it   ha-  been  subjected  is  such 

a-  »o  add  to  or  produce  in  the  moat  no  injurious  substances. 

The  above  requirements  do  not  apply  to  corned  beef,  ham,  bacon,  or 
casings  provided  that  the  coined  beef  is  not  imported  in  piecesweigh 
ing  less  than  1  kilograms  (8.8  pound-).  Moat  which  ha-  been  pre- 
served by  processes  which  will  enable  it  to  retain  all  of  the  characteristics 
of  fresh  meal  (refrigeration)  is  subjected  to  the  restrictions  applied  to 
fresh  meat. 

The  foregoing  regulations  are  to  remain  in  force  until  December31, 
.  or  until  other  regulations  are  provided. 

Borse  flo-h  can  be  imported  only  when  so  designated  in  the  German 
language  that  it-  true  nature  will  be  understood  by  tin-  purchaser, 


21 

In  Prussia  a  regulation  is  in  force  relating  to  the  amount  of  flour 
that  may  be  added  to  the  several  varieties  of  sausage.  ' '  Fleiseh  wurst " 
shall  receive  at  the  most  4  per  cent.  "  Blutwurst "  and  "Leberwurst" 
selling  for  not  more  than  0.70  marks  per  half  kilogram  shall  not  con- 
tain more  than  5  per  cent  of  flour.  uPlockwurst.,,  "  Cervelatwurst," 
"  Salami  wurst,"  "Bratwurst,"  "  Mettwurst,"  "  Blutwurst"  and 
"Leberwurst"  which  sell  for  more  than  0.70  marks  per  half  kilogram 
must  not  receive  the  addition  of  flour.  Sausages  which  are  treated 
with  flour  must  be  so  marked  as  to  indicate  that  fact  ("  Wurst  mit 
Mehlzusats"). 

BUTTER   AND    EDIBLE    FATS. 

All  packages  of  butter  substitutes,  filled  cheese,  and  compound  lards 
must  be  branded  "Margarine,"  "  Margarinekase,"  and  "  Kunstspeise- 
fett,"  respectively.  Each  package  must  also  be  marked  in  a  conspicu- 
ous place  with  a  red  stripe  at  least  2  cm  wide  for  packages  35  cm  high 
or  less  and  5  cm  wide  for  higher  packages.  The  same  articles,  when 
sold  at  retail,  must  be  in  wrappers  marked  "Margarine,"  etc.,  and 
also  with  the  name  of  the  dealer.  All  prints  must  be  cubical  in  form 
and  stamped  ''Margarine,"  etc.,  in  sunken  letters. 

To  facilitate  the  examination  of  samples,  the  Bundesrath  has  decided 
that  all  fats  used  in  the  preparation  of  butterine  shall  receive  an  addi- 
tion of  10  per  cent  of  their  weight  of  sesame  oil,  and  all  fats  used  in 
the  preparation  of  filled  cheese  shall  receive  an  addition  of  5  per  cent 
of  their  weight  of  sesame  oil.  The  sesame  oil  employed  must  be  such 
that  when  a  mixture  of  0.5  part  of  sesame  oil  with  99.5  parts  peanut 
or  cotton-seed  oil  be  shaken  with  an  equal  volume  of  hydrochloric  acid 
(specific  gra\  ity  L.19)  and  a  few  drops  of  a  2  percent  alcoholic  solution 
of  furfurol  a  marked  red  color  is  imparted  to  the  acid  layer. 

Patterns  <>f  labels  to  he  employed  with  butter  substitute-,  etc..  have 

been  adopted  by  the  Iiundesrath  thus:  The  space  within  the  line  inclos- 
ing the  label  must  not  he  more  than  7  times  as  long  as  high,  and  must 
not  he  less  than  30  nor  more  than  50  cm  high,  except  that  with  round 
or  oval  packages  whose  greatest  diameter  does  not  exceed  ir>  cm  the 
space  may  be  decreased  to  15  cm.  Directly  a  hove  this  label  a  red  -trip 
at  least  '1  cm  wide  on  packages  up  to  35  cm  high,  and  at  least  5  cm 
wide  on  higher  ones,  must    extend  around    the  package,  hut  shall    not 

interfere  with  the  mark  "  Margarine,"  etc.  The  name  of  the  manu- 
facturer and  the  brand  must  he  near  the  word  "  Margarine,"  hut  must 
not  be  in  contact  with  it  nor  with  the  encircling  line  or  w^\  hand.  The 
designation,  name  of  manufacturer,  and  brand  must  either  be  burned 
in  or  painted  on  white  or  bright  yellow  ground  in  black  letter-,  and  must 
be  on  two  opposite  sides  of  package  and  also  on  the  top.  if  there  he  a 
top.  and  on  both  ends  of  casks.  In  prints,  the  pattern  described  above 
must  he  followed,  hut  the  limitation  of  size  is  removed,  and  the  word 


22 

"Margarine"  may  be  divided  in  two  and  the  word  "  Margarinekfise" 

in  three  portions  connected  by  hyphens. 

In  Prussia  the  terms  "Smalz,"  "  Bratensmalz,"  "raffinirtes  Smalz," 
etc..  can  be  applied  only  to  pure  lard.  Mixtures  containing  other  fats 
or  oils  must  be  called  by  such  name  as  "Speisefett" 

COFFEE. 

Coffee  substitutes  must  be  inclosed  in  packages  which  bear  a  label 
stating  the  chief  ingredients  in  combination  with  the  word  "'Kaffee." 
The  name  of  the  manufacturer  must  also  be  stated  on  the  package. 
Mixtures  of  coffee  and  coffee  substitutes  can  be  sold  only  in  packages 
which  arc  plainly  marked  so  as  to  give  the  purchaser  a  true  idea  of 
the  nature  of  the  contents,  for  instance.  "Coffee  and  coffee -substitute 
mixture"  (Kaffee-surrogat-mischung).  The  name  and  location  of  the 
manufacturer  must  also  be  stated  on  the  package,  as  well  as  the  mate- 
rials from  which  the  product  is  prepared. 

It  is  forbidden  to  manufacture,  sell,  or  hold  for  sale  machines  for 
the  preparation  of  artificial  coffee  beans. 

SACCHARIN. 

The  manufacture  and  sale  of  foods  and  beverages  containing  artificial 

sweetening  material  (saccharin,  dulcin,  etc.),  are  prohibited. 

WINE. 

The  law  prohibits  the  addition  .to  wine,  wine-like,  or  wine-containing 
beverages  of  soluble  aluminum  salts,  barium  compounds,  boric  acid. 
glycerin,  kermes,  magnesium  compounds,  salicylic  acid,  impure 
alcohol,  glucose  (not  commercially  pure),  strontium  compounds, 
and  aniline  (\\i>>:  or  the  addition  of  more  than  0.2  gram  per  l<»it  <•<•. 
of  potaSSUm    Sulphate,  except    in   dessert  wines  (southern  sweet   wines) 

of  foreign  origin.  The  use  of  "sugar  water"  and  "pressed"  grapes; 
of  sugar  and  wine  yeast;  of  raisins,  currants,  and  other  sweetening 

material-  than  cane   sugar  or  dextrose;  of  acids  and  tlavors;  of  gums 

and  other  substances  which  influence  the  extract,  excepl  as  hereafter 
provided,  is  prohibited  unless  the  goods  are  so  labeled  as  to  indicate 
such  additions.  Raisins  may  be  added  to  dessert  wines  (southern 
-wi.t  wine-).  The  addition  of  saccharin  is  forbidden  for  all  wines  and 
similar  beverages.     More  liberty  is  given  in  sparkling  wines. 

The  following  addition-  are  permitted: 

Alcohol,  not  over  I  percent  by  volume;  small  amount  of  clarifying 
agents  (albumen,  gelatin,  isinglass,  etc.,  sodium  chlorid,  carbon  dioxid, 
and  sulphur  dioxid);  the  blending  of  wine-:  neutralization  with  pure 

precipitated  calcium  carbonate;  addition  of  SUCb  amounts  of  technic- 
ally pure  sucrose,  invert   sugar,  and  dextrose  as  will  not   bring  the 


23 

ratio  of  ash  to  extract  below  that  of  unsugared  wines  of  the  vicinity. 
The  extract  content  must  not  be  below  1.5  grams  per  100  cc;  the 
extract  content  less  total  acids  must  not  be  below  1  gram  per  100  cc; 
the  extract  content  less  fixed  acids  must  not  be  below  1.1  grams  per 
100  cc.     The  ash  must  not  be  below  0.11  gram  per  100  cc. 

UTENSILS,  TOYS,  ETC. 

Cooking  utensils  and  receptacles  for  foods  and  vessels  used  for  prep- 
aration of  beverages  and  fruit  juices  must  not  contain  over  10  per  cent 
of  lead  in  any  part.  The  inside  must  not  be  coated  with  an  alloy  which 
contains  over  1  per  cent  lead,  and  solder  exposed  to  contents  must  not 
contain  over  10  per  cent  of  lead  (except  Bolder  with  lead-free  Britannia 
metal).  Enamels  and  glazes  must  not  yield  lead  on  boiling  one-half 
hour  with  a  1  per  cent  solution  of  acetic  acid.  Alloys  containing  over 
1  per  cent  of  lead  must  not  be  used  in  siphons  for  carbonated  bever- 
ages or  for  metal  parts  of  nursing  bottles.  Rubber  containing  lead 
or  zinc  must  not  be  used  for  mouthpieces,  nursing  bottles,  nipple 
shields,  etc.  Rubber  containing  lead  must  not  be  used  for  drinking 
cups  or  toys  (except  large  balls),  or  for  tubes  for  beer,  wine,  or  vine- 
gar. Containers  must  not  be  cleaned  with  shot.  Snuff,  chewing 
tobacco,  and  cheese  must  not  tie  wrapped  in  foil  containing  over  1  per 
cent  lead.  Cans  must  not  contain  over  1  per  cent  lead  on  the  inside  or 
have  exposed  solder  containing  oxer  L0  per  cent  of  lead. 

COLORING    MATERIALS. 

The  following  are  provisions  relating  to  the  addition  of  coloring 
matter  to  foods,  beverages,  toys,  cosmetics,  and  vessels,  wrappers, 
and  covers  for  food-: 

The  addition  of  the  following  to  articles  of  food  and  drink  an1  pro- 
hibited: Colors  which   contain    antimony,  arsenic,   barium,   lead,  cad- 
mium, chromium,    copper,    mercury,    uranium,    zinc.  tin.  gamb< 
corallin,  and  picric  acid. 

Vessels,  wrappers,  or  covers  dyed  with  the  above-mentioned  colors 
must  not  be  used  for  holding  or  protecting  articles  of  food  or  drink. 
This  regulation  does  not  apply  to  the  use  of  the  following:  Barium 
sulphate  (heavy  -par.  permanent  white),  barium  colors  \'vn^  from  ba- 
rium carbonate,  chronic  green,  copper,  /.inc.  tin.  and  their  alloys,  w  hen 

applied  as  metallic  colors,  cinnabar,  tin  oxid,  tin  sulphid  in  the  form 
of  gold-bronze  (  "  musivgold")  all  vitrified  colors  in  glass,  glazes  or 
enamels,  and  colors  on  the  outside  of  water  tight  vessels. 

In  the  manufacture  of  toys  (including  picture  cards,  picture  books, 
and  water  color-,  flowerpot  covers,  and  artificial  Christmas  trees)  the 
materials  mentioned  above  a-  forbidden  are  not  to  be  used.  This 
regulation  does  not  apply  to  the  articles  enumerated  above  a-  excep- 
tions, nor  to  antinionx  sulphid  and  cadmium  sulphid  applied  a^  color  in 


24 

gum;  lead  oxid  in  varnish:  white  lead  as  a  component  of  the  so-called 
molded  wax.  if  the  same  does  nut  amount  to  more  than  L  part  in  100; 
lead  chromate  by  itself  or  in  association  with  lead  sulphate,  in  oil  or 
lacquer,  covered  by  lacquer  or  varnish;  zinc  colors  insoluble  in  water, 
in  rubber  toys,  if  used  in  the  coloring  of  the  rubber,  or  as  lacquer  or 
oil  color  applied  with  lacquer  or  varnish,  and  all  vitrified  colors  applied 
with  enamel. 

HUNGARY. 
ALCOHOLIC   BEVERAGES. 

The  addition  to  alcoholic  beverages  of  strong  commercial  essences 
with  a  sharp  odor,  especially  of  sharp  spices  and  vegetable  materials, 
such  as  pepper,  paprika,  sea  onions,  etc.  of  narcotic  substances,  fusel 
oil.  or  any  other  substance  that  will  increase  it-  -liar})  of  narcotic  taste. 
is  prohibited.  This  prohibition  dot's  not  extend  to  medicinal  and 
dietetic  alcoholic  preparations. 

The  manufacture  and  sale  of  adulterated  wine  is  prohibited.  All 
wine-  are  considered  adulterated  which  are  not  exclusively  made  from 
grape  must,  with  such  additions  as  are  necessary  in  ordinary  cellar 
manipulation.  It  i-  also  prohibited  to  misrepresent  the  location  in 
which  a  wine  was  made  or  the  variety  of  grapes  used  in  its  manufacture. 

The  must  may  receive  additions  of  refined  sugar,  grape  sugar,  or 
fruit  sugar,  as  well  as  dried  berries  and  dried  raisins.  In  the  Toquay 
wine  region  these  additions  are  not  permitted,  but  since  it  is  fraudu- 
lent to  designate  wines  falsely  as  to  tin1  place  of  manufacture  or  t ho 
variety  of  grape  used,  this  prohibition  does  not  affect  wines  from  for- 
eign countries. 

The  addition  of  refined  alcohol  and  pure  cognac  is  also  permitted, 
and  the  must  may  be  treated  with  arsenic-free  sulphur  and  the  scum 
removed  by  skimming.  The  excessive  acidity  may  be  neutralized  with 
calcium  carbonate  or  potassium  carbonate.  In  no  case,  however,  is 
any  addition  permitted  which  will  change  the  composition  to  an  appre- 
ciable extent  or  cause  its  ingredients  to  vary  from  the  required  pro- 
portions. The  wines  in  cellar  manipulation  may  receive  an  addition 
of  refined  alcohol  or  cognac,  or  the  usual  harmless  clarifying'  agents. 
The  acidity  may  be  regulated,  in  the  case  of  excessive  acidity,  b\  the 

addition  of  calcium  carbonate  or  potassium  carbonate,  or  the  acid  may 
be  increased  by  the  addition  of  cream  of  tartar,  tartaric  acid,  or  malic 
aeid. 

Wine  may  also  be  sulphured  with  arsenic-free  sulphur  and  receive 
the  proper  manipulation  for  it-  preservation,  providing  that  no  injuri- 
ous substance  be  added.  In  the  manufacture  of  sweel  wines  refined 
Bugar,  saccharine  material,  caramel,  dried  raisins,  and  the  required 
amount  of  yeast  may  be  added  for  the  after  fermentation.  In  no  case 
may  anything  be  added  in  such  quantities  that  the  required  propor- 


25 

tions  of  the  various  ingredients  of  the  wine  shall  be  altered.  The 
addition  to  must  or  wine  of  material  not  specified,  or  especially  of 
saccharin,  glycerin,  salicylic  acid,  flavoring  extracts,  ethereal  oils,  or 
other  liquids,  and  of  all  vegetable,  mineral,  and  aniline  colors,  with  the 
exception  of  safnower,  is  expressly  prohibited. 

Carbonated  wines  can  be  sold  only  under  the  proper  designation. 
The  lees  may  be  used  in  the  manufacture  of  "  Tresterwein  "  when  they 
are  extracted  with  sugar  water  for  fermentation,  and  for  "  Nachwein" 
when  extracted  with  water  and  refined  alcohol  or  cognac. 

ITALY. 

DAIRY  PRODUCTS. 

The  term  "butter"  must  be  used  only  to  designate  fatty  material 
obtained  from  milk  and  cream  by  mechanical  operations.  The  sale  of 
abnormal  or  rancid  butter  or  butter  manufactured  from  the  milk  of 
diseased  or  improperly  fed  cows  is  prohibited.  Butter  must  contain 
no  injurious  coloring  matter,  and  must  contain  no  added  substances, 
such  as  foreign  fats,  flour,  sirups,  chalk,  plaster,  or  soluble  glass. 
No  chemical  preservatives  may  be  added  other  than  common  salt  and 
borax,  and  the  latter  must  not  be  present  in  greater  quantity  than 
Q.2  per  cent.  The  fat  content  of  butter  must  not  be  less  than  82 
per  cent.  All  edible  fats  which  are  to  lie  used  as  butter  substitutes, 
and  all  hut ter  adulterated  with  foreign  fat.  must  he  sold  under  some 
su<h  name  as  "  margarine."  Butter  and  other  edible  fats  of  animal  or 
vegetable  origin  must  be  in  a  good  state  of  preservation,  and  if  of 
animal  origin  must  have  been  prepared  from  a  healthy  animal. 

Cheese  must  contain  no  substance  which  is  not  obtained  from  milk 
and  cream,  other  than  salt  and  harmless  coloring  matter. 

Thesaleof  eggswhichare  tainted  or  colored  with  injurious  substances 
is  forbidden. 

CEREAL    PRODUCTS. 

Cereals  and  mill  products  must  be  in  a  good  state  of  preservation, 

free  from  mold,  weed  seed,  and  other  impurities.  The  addition  of 
limn,  copper  sulphate,  zinc  sulphate,  talc,  chalk,  plaster,  and  other 
impurities  of  all  descriptions  is  forbidden. 

SUGAB    \\l>   o<  »\i  i  (i  i<  »\-. 

The  word  "sugar"  is  employed  to  designate  the  product   of  the 

sugar  cane  (»]•  sugar  beet.  It  must  not  contain  more  than  :>  percent  of 
reducing  sugar.     Simp-,  confections,  marmalades,  etc..  must   not   be 

fermented  nor  in  any  way  deteriorated,  and  must  not  contain  an\  other 
fruit  product  than  that  w  hi  eh  i-  represented  to  be  present,  nor  an  \  toxic 
material,  such  as  saccharin,  glycerin,  oxalic  acid,  nor  such  preservatives 

as  boric  acid  and  salici  lie  acid. 


26 

BEER. 

Beer  must  be  made  exclusively  from  the  malt,  of  barley  or  other 
cereals,  with  the  addition  of  hops,  yeast,  and  water.  The  sale  of  beef 
which  has  become  spoiled  or  deteriorated  from  any  cause- is  prohibited. 
The  sale  of  liqueurs  and  distilled  liquors  containing  hydrocyanic  acid, 
mineral  acids,  toxic  metals,  injurious  colors,  methyl  alcohol,  picric 
acid,  gamboge,  or  medicinal  drugs  is  prohibited. 

VINEGAR. 

The  term  "vinegar"  is  applied  exclusively  to  the  fermented  product 
of  wine.  It  must  not  contain  less  than  -±  per  cent  of  acetic  acid,  and 
there  must  be  no  addition  of  coloring  matter  or  other  substances. 
Vinegar  obtained  by  the  acetic  fermentation  of  beer,  cider,  or  alcohol 
may  be  sold  if  properly  designated  "beer  vinegar,"  etc.  The  sale  of 
vinegar  which  has  become  spoiled  or  deteriorated  on  account  of  age 
is  prohibited.  No  free  acids,  such  as  sulphuric,  hydrochloric,  nitric, 
oxalic,  and  tartaric,  and  no  bisulphite  must  be  present. 

COFFEE,  TEA,  AND   CHOCOLATE. 

The  sale  of  coffee  substitutes  and  adulterated  coffee,  or  coffee  col- 
ored by  injurious  substances,  is  prohibited.  Tea  must  contain  no 
addition  of  any  foreign  substance  whatever.  Chocolate  must  receive 
no  addition  of  chalk,  ocher,  or  other  mineral  matter,  or  indigestible 
or  injurious  vegetable  substances. 

MEAT   AND   FISH. 

The  Italian  law  requires  that  prepared  meats  shall  be  inclosed  in  a 
wrapper  on  which  the  kind  of  animal  from  which  the  meal  was  pre- 
pared is  plainly  stated.  It  is  also  required  that  all  meats,  blood,  etc., 
used  in  the  preparation  of  sausage  and  other  meat  products  must  be 
In  a  good  state  of  preservation.  The  mixture  with  lard  of  fat  from 
any  other  source  than  swine  is  prohibited. 

The  addition  of  coloring  matter  to  fish,  mollusks,  and  crustacea  in 
older  to  give  stale  articles  a  fresh  appearance  is  prohibited. 

Ml  \k  ii'Ai.    REG1  LATION8   OP    MILAN. 

The  municipal  regulations  of  Milan  prohibit  the  addition  of  coloring 
matter  of  any  kind  to  foods  and  beverages  which  normally  are  colored. 
In  confections  and  other  foods  artificially  colored,  the  coloring  matters 
condemned  by  the  German  law  are  prohibited,  and  all  others  except 
certain  specified  colors.    The  addition  of  salicylic  acid  to  beer  is  also 

prohibited. 


27 

ROUMANIA. 
GENERAL  PROVISIONS. 

It  is  forbidden  to  adulterate  food  by  the  addition  of  foreign  mate- 
rials, by  removing  characteristic  ingredients,  or  by  any  change  of 
composition  or  character  whereb}'  the  product  is  made  less  nutritious, 
less  wholesome,  or  cheaper.  The  sale  of  unripe  or  decayed  fruits  or 
cereals,  or  of  unwholesome  food  of  any  kind,  is  prohibited.  The 
iddition  of  all  poisonous  substances  to  food  is  prohibited,  even  when 
such  poisonous  substance  is  added  in  so  small  an  amount  as  to  be  ordi- 
narily innocuous.  The  addition  of  drugs  to  food  is  prohibited,  except 
that  materials  ordinarily  used  as  foods  may  be  used  by  druggists  for 
the  purpose  of  preparing  medicines  in  their  ordinary  forms.  The  use 
of  injurious  coloring  materials  is  prohibited,  both  as  a  mixture  with 
foods  and  in  coloring  wrappers.  The  use  of  poisonous  metals,  such 
is  lead,  zinc,  tin  containing  more  than  1  per  cent  of  lead,  and  tin  or 
»pper  containing  more  than  1  per  cent  of  antimony  is  prohibited; 

Tinned  receptacles  must  not  be  coated  with  an  alloy  containing 
more  than  1  per  cent  of  lead  or  more  than  0.01  per  cent  of  arsenic. 
Grlazed  earthenware  which  is  intended  as  a  receptacle  for  food  must 
-iot  contain  lead  so  combined  as  to  be  extracted  by  vinegar.  Water 
aged  in  the  preparation  of  brandy  and  other  alcoholic  beverages  must 
be  pure,  clear,  and  free  from  unwholesome  ingredients.  The  use  of 
injurious  colors  and  aromatic  essences  in  the  manufacture  of  brandy 
is  prohibited. 

ALCOHOLIC   BEVERAGES. 

The  alcohol  used  in  the  preparation  of  alcoholic  beverages  must  con- 
tain none  of  the  first  or  last  distillates,  must  be  free  from  acetic  ether, 
fusel  oil.  and  furfurol.  It  must  contain  at  least  95  per  cent  of  ethyl 
ilcohol  and  must  answer  to  the  following  tests:  L0  grams  when  treated 
with  an  equal  weighl  of  strong  sulphuric  acid  remain-  colorless;  L0 
grains  when  treated  with  an  equal  weight  of  a  solution  of  potassium 
aydroxid  (specific  gravity  L3)  must  remain  colorless:  one  volume 
when  thoroughly  mixed  with  five  volumes  of  water  musl  not  he  turbid 
or  opalescent;  from  20  to  25  <■<•  when  treated  in  a  porcelain  capsule 
with  ten  drops  of  colorless  aniline  or  three  drops  of  concentrated 
hydrochloric  acid  must  remain  colorless.  The  percentage  of  fusel  oil 
present  must  not  exceed  0.2  per  cent  of  the  absolute  alcohol  present; 

that  of  acetic  ether  musl  not  exceed  o.o:_>  per  cent:  that  of  furfurol 
nm-t  not  exceed  <U>1  per  cent. 

Alcoholic  beverages  must  not  contain  an  excessive  amount  of  aide- 

Lydes,  furfurol,  methyl  alcohol,  or  fusel  oil.  The  addition  of  aniline 
derivatives  and  alkaloids  of  nitrobenzene,  piperine,  capsicin,  cocaine, 
Bthyl  nitrite,  ethyl  nitrate,  ethyl  ether,  methyl  ether,  anivl  ether,  and 

the  ethers  ^(  the  various  capronic  and  caprilic  acids  is  prohibited. 


28 

Aloes,  gamboge,  jalap,  or  saccharin  must  not  be  added.  The  use  of 
mineral  acids  and  the  compounds  of  the  heavy  metals  such  as  had. 
copper,  and  zinc  is  forbidden.  The  use  of  alum  and  of  refuse  animal 
charcoal  which  has  not  beeo  purified  is  forbidden.  Alcoholic  bever- 
ages may  be  colored  only  with  the  following:  Turmeric,  alcoholic 
extract  of  carrots,  safranin,  Bafflower,  marigold,  cochineal,  carmin, 
orseille,  sandal  red.  Brazil  wood,  mallow,  whortleberries,  currants, 
raspberries,  cherries,  anchusa  roots,  indigo  carmin.  caramel,  chloro- 
phyl  preparations,  and  litmus.  For  varying  shades  mixtures  of  the 
above  may  be  employed. 

The  use  of  the  following  colors  with  alcoholic  beverages  is  prohib- 
ited: Aniline  colors  of  all  descriptions;  colors  containing  copper,  lead, 
zinc,  aluminum,  antimony,  and  arsenic. 

The  addition  of  alcohol  and  the  use  of  sulphurous  acid  for  the  pur- 
pose of  regulating  the  fermentation  in  the  preparation  of  distilled 
beverages  is  prohibited. 

Distilled  liquors  must  have  the  following  alcohol  content: 

Ordinary  brandy  from  12  to  35  per  cent  by  volume; 

Plum  brandy  from  20  to  35  per  cent  by  volume; 

Cherry  brandy  from  15  to  40  per  cent  by  volume; 

Sweetened  liqueurs,  cremes,  rosolio,  etc.,  from  15  to  40  percent  by  volume; 

Cognac  from  45  to  70  per  cent  by  volume; 

Rum  and  arak  from  4")  to  70  per  cent  by  volume. 

WINK. 

Wine  i^  described  as  a  product  of  the  alcoholic  fermentation  ^\'  grape 
must,  without  addition  of  any  description.  If  the  source  of  the  wine 
is  not  giveo  it  must  answer  the  following  description: 

The  extract  content  must  not  be  Less  than  L.4  grama  per  100  cc  for  white  wines 

and    1.7  grams   per    100  cc  for  red  wines.     Sweet  wines  and  southern  dessert  wines 
must  contain  at  least  3  grams  of  extract  per  LOO  cc. 

The  i Minimum  limit  for  ash  content  is  one-tenth  that  of  the  extract,  viz.  0.14  gram 
per  LOO  CC  in  white  wines  and  0.17  gram  per  LOO  cc  in  red  wines,  while  the  a-h 
content  of  southern  sweet  wines  must  not  he  less  than  0.3  gram  per  100  cc. 

The  percentage  of  alcohol  must  be  between  6.5  and  L5  percent  by  volume.  South- 
ern sweet  wines  must  contain  from  8  to  20  per  cent  of  alcohol  by  volume  and  sparkling 
w  Lnes  from  8  to  L5  per  cent  by  volume. 

The  glycerin  content  must  be  at  least  7  parts  by  weight  for  LOO  parts  of  alcohol. 
Sweet  wines  must  contain  sugar  in  the  proportion  of  30  per  cent  for  an  alcohol  content 
of  15  per  cent. 

The  content  of  fixed  acids  must  heat  least  0.45  gram  per  loo  cc  and  the  tartaric- 
acid  content  must  be  from  one-fifth  to  one-sixth  of  the  fixed  acids  present  The 
sodium-chlorid  content  must   not  exceed  0.005  gram   per  LOOcc  and  the  sulphuric 

acid,  calculated  ;e-  potassium  sulphate,  must   not  exceed  0.2  gram  per  100  cc. 

Sparkling  wines  must  not  contain  more  than  0.05  gram  potassium  sulphate  per 
loo  cc.  Wine-  iim-t  not  contain  more  than  0.0008  gram  of  free  sulphurous  acid  o- 
less  than  0.0035  gram  of  phosphoric  acid    P,0    .  per  100  cc. 

New  wines  whose  fermentation  is  qo(  completed  must  contain  :it 
least  L.55  gram  extract  per  LOO  cc, exclusive  of  sugar.     Wines  which 


29 

do  not  come  within  the  standard  given  above  or  which  contain  more 
than  0.2  gram  of  acetic  acid  per  LOO  cc  must  not  be  sold  as  beverages. 
The  sale  of  wine  prepared  from  dried  raisins  and  the  addition  to  wine 
If  any  substance  other  than  the  product  of  the  fresh  grapes,  except  in 
the  manufacture  of  medicinal  preparations,  is  forbidden. 

Wines  made  by  the  alcoholic  fermentation  of  dry  raisins,  of  mix- 
lures  of  raisins  with  grapes,  or  of  saccharine  solutions  of  any  sort 
other  than  pure  musts,  and  those  treated  as  follows  are  held  to  be 
adulterated: 

The  mixing  with  wines  of  organic  or  inorganic  acids,  or  aromatic  essences;  the 
addition  of  glycerin,  salicylic  acid,  boric  acid,  barium  sulphate,  strontium,  alumi- 
num and  magnesium  compounds,  and  of  such  substances  as  gum,  dextrin,  and  resin, 
for  the  purpose  of  increasing  the  extract  content. 

The  addition  of  the  following  substances  to  wine  is  especially  pro- 
hibited: 

Compounds  of  aluminum,  magnesium,  strontium,  barium;  the  sulphites  and  sul- 
phates of  calcium  and  sodium;  tree  mineral  acids,  compounds  of  lead,  zinc,  tin, 
BOpper,  and  arsenic;  mineral  colors  and  aniline  colors  of  all  descriptions;  glucose, 
biolasses,  or  crude  sugar;  crude  alcohol;  glycerin;  boric  acid  and  salicylic  acid  and 
their  compounds;  artificial  essences  and  saccharin;  pokeweed  berries  and  juice  of  the 
same. 

The  following  methods  of  treatment  are  permitted: 

The  blending  of  pure  wines;  neutralization  of  excessive  acidity  with  calcium  car- 
bonate; filtration  through  pure  vegetable  charcoal;  the  use  of  clarifying  agents,  such 
as  gelatin,  albumin,  isinglass,  and  kaolin:  the  sulphuring  of  empty  casks  by  means 
of  pure  arsenic-free  sulphur;  the  addition  of  pure  refined  spirits  to  Bweet  wine  in 
jpnch  quantities  thai  the  limits  given  above  shall  be  retained;  the  addition  to  sweet 
wine  of  refined  sugar  or  glucose  in  such  quantities  that  the  limits  given  above  -hall 
be  retained;  the  washing  of  casks  with  refined  alcohol  before  they  are  filled,  pro- 
vided that   the  volume  of   the  alcohol  so  employed  does  not  exceed  oliedialt  per  cent 

the  volume  of  the  wine  manufactured:  the  addition  <>f  pure  carbon  diozid  in  the 
preparation  of  carbonated  wines;  the  plastering  of  fed  wine-,  provided  that  the 
product  does  not  contain  more  than  0.2  gram  potassium  sulphate  per  1 1  HI  cc;  t  he  addi- 
tion of   must;   and  the  pasteurizing  of  wines. 

The  manipulations  mentioned  above,  however,  must  not  be  carried  to 
Buch  ;in  extent  that  the  composition  of  the  wine  will  be  rendered  dif- 
ferent from  the  required  standard-.  All  manipulations  which  change 
the  character  of  the  wine  and  serve  t<>  adulterate  it  are  forbidden. 

Bl  i.i;. 

Beer  must  be  prepared  exclusively  from  malted  barley,  Imp-,  yeast, 
and  water,  by  alcoholic  fermentation.     If  a  portion  of  the   barle}  is 

replaced  l>\  any  other  materia]  the  product  must  he  designated  by  a 
name  indicating  that  fact. 

Beer  may  vary  in  color  from  dark  yellow  to  clear  brown;  it  must 
ha\  e  a  characteristic  odor  and  taste  and  be  charged  with  carbon  dioxid. 
It   must  contain  from  2.5  to  »;  pet-  cent  of  alcohol,  from  '•.•'-  t<>  8  per 


30 

cent  of  extract,  from  2.5  to 4. 9  per  cent  of  dextrin,  and  from  0.5  to  3 
per  cent  of  maltose. 

The  original  wort  from  which  it  was  prepared  must  have  had  an 

extract  content  of  at  least  9  per  cent  and  the  degree  of  fermentation 
must  be  at  least  48  per  cent.  The  total  acid  content  must  not  exceed 
0.35  per  cent.  The  acetic-acid  content  must  not  exceed  0.06  per  cent; 
the  sulphuric-acid  content  must  not  exceed  0.2  per  cent;  the  glycerin 
content  must  not  exceed  0.04  per  cent:  the  ash  content  must  not  exceed 
0.3  per  cent. 

The  addition  to  beer  of  alkaline  carbonate  for  the  purpose  of  neu- 
tralizing excessive  acidity,  of  calcium  or  sodium  sulphites,  salicylic 
and  boric  acids,  and  similar  compounds,  i-  prohibited. 

No  coloring  matter  must  be  added  except  caramel  and  that  naturally 
extracted  from  malt.  The  addition  of  saccharin,  aromatic  essences 
and  extracts,  hop  substitutes,  such  as  picric  acid  and  its  compounds, 
aloes,  and  all  injurious  substances  in  general,  is  prohibited. 

VINEGAR, 

Vinegar  is  defined  as  the  product  of  the  oxidation  of  refined  alcohol 
or  the  fermentation  of  wine.  beer,  and  the  juices  of  various  fruits,  or 
as  the  mixture  of  pure  concentrated  acetic  acid  with  pure  water.  It 
must  be  a  clear  Liquid,  free  from  suspended  matter,  and  may  have  the 
color  of  the  material  from  which  it  was  prepared,  varying  from  bright 
yellow  to  red.  or  it  may  be  colored  with  pure  caramel. 

Vinegar  must  not  contain  more  than  8  per  cent  of  acetic  acid  nol- 
le-- than  -I-  per  cent.  The  manufacture  of  vinegar  from  crude  alcohol 
is  prohibited. 

The  addition   of  the  following  substances  to  vinegar  is  prohibited: 

Sodium  chlorid;  mineral  acids:  bisulphites;  j >« os. .n< >u.~  metals  ami  similar  sub- 
stances, such  as  Lead,  copper,  zinc,  arsenic,  and  antimony;  Mack  pepper,  cayenne 
pepper,  or  other  substances  for  the  purpose  <>i'  gh  inga  sharp  or  bitter  taste;  products 
of  the  destructive  distillation  of  wood  |  acetic  acid  excepted  i,  Buch  as  methyl  alcohol, 
acetone,  etc. 

(  HEESE. 

Cheese  must  contain  nothing  but  the  norma]  casein,  proteids,  butter 

fat.  milk  sugar,  ami  mineral  bodies  obtained  in  it-  preparation  from 
pure  milk.  Its  reaction  must  be  neutral  or  acid.  The  sale  of  cheese 
manufactured  from  milk  of  diseased  or  improperly  \'rd  cow-  is  pro- 
hibited. The  addition  to  cheese  <»f  any  foreign  substance,  such  as 
alkali,  for  the  purpose  of  neutralization,  foreign  animal  of  vegetable 

fat.  starch,  and  Hour  i-  prohibited.      The  addition  of  artificial  essences 

for  the  purpose  of  ei\  inc.-  a  ripe  taste  to  green  cheese  is  prohibited. 

The  addition  of   injurious  colors  and  of  artificial  colors  in  general  and 

of  chemical  preservatives  is  prohibited. 


31 

BUTTER. 

Butter  is  defined  as  the  product  of  milk  or  cream  of  the  cow  or 
buffalo.  It  is  white  or  yellow  in  color,  of  uniform  consistency,  and 
contains  a  small  amount  of  casein,  milk  sugar,  lactic  acid,  unorganized 
bodies,  etc.  Butter  must  contain  at  least  82  per  cent  of  fat.  and  the 
sale  of  butter  prepared  from  adulterated  milk  or  the  milk  of  diseased 
or  improperly  fed  cows  is  prohibited. 

Butter  must  have  the  normal  taste  and  odor  and  be  free  from  ran- 
cidity, bitterness,  fungi,  dirt,  etc.  The  addition  of  injurious  artifi- 
cial, mineral,  or  vegetable  colors  is  prohibited.  The  content  of 
sodium  chlorid  must  not  exceed  8  per  cent,  and  the  addition  of  for- 
eign materials,  such  as  starch,  flour,  and  foreign  fats  is  prohibited. 

LARD   AND   TALLOW. 

The  addition  to  lard  and  tallow  of  foreign  materials,  such  as  foreign 
fat.  alum,  calcium  carbonate,  gypsum,  sodium  carbonate,  starch.  Hour, 
and  the  sale  of  rancid  and  deteriorated  fat  are  forbidden. 

VEGETABLE   OILS. 

The  -ale  as  foods  of  vegetable  oils  obtained  with  the  assistance  of 
heat,  hot  water,  steam,  or  by  means  of  heating  the  press,  or  separated 
by  means  of  such  solvents  as  carbon  disulphid.  petroleum  ether,  and 
benzene,  is  prohibited.  The  admixture  with  olive  oil  of  any  other  oil, 
such  a-  sesame,  peanut, rape-seed,  sunflower,  cotton-seed,  mineral,  and 
animal  oils,  is  prohibited. 

The  sale  as  food  of  the  oil  prepared  from  decayed  or  fermented 
olives  i-  prohibited.  Table  oil  niu4  be  free  from  rancidity,  and  the 
total  acid  content  must  not  exceed  L.66  per  cent.  The  following  are 
the  requirements  as  to  specific  gravity  of  the  oils  mentioned: 

Rape-seed  oil,  0.91  I  i<»  0.917;  olive  oil,  0.915  to  0.918;  ol< il,  0.915  t.»  0.922;  cotton- 
seed oil, 0.922  to 0.931;  Besame  oil,  0.923  to  0.924;  poppy  oil,  0.924  to 0.937;  nutoil, 
0.925  t..o.!»L'7;  Linseed  oil,  0.932  to  0.937. 

0ESEAD9    and    I'l.iU'i;. 

Cereals  which  are  unripe,  decayed,  or  decomposed,  covered  with 
fungus,  affected  by  vegetable  or  animal  parasites,  or  mixed  with  other 
varieties  of  cereals,  can  not  be  Bold  for  human  food,  nor  -hall  Hour  or 

meal  prepared  from  the  above  be  sold  as  food.  The  -ale  of  a  mixture 
of  wheat,  rye.  barley,  or  maize  flour  with  leguminous  Hour  or  other 
foreign  material,  except  when  properly  designated,  is  forbidden.     The 

ash  of  cereal-  and  of  the  Hour  prepared  from  the  -anie  nm-t  have  an 

alkaline  react  ion.  The  sale  <^\'  Hour  which  ha-  deteriorated  iii  ;m\  wav 
or  which  contain-  more  than   18   per  cent  of   water  IS  forbidden.       The 


32 

-ale  of  wheat  Hour  which  contain-  a  mixture  of  the  flour  of  any  other 
substances,  such  as  rye  or  barley,  is  forbidden.  The  addition  of  min- 
eral substances,  such  as  calcium  carbonate  and  gypsum,  is  forbidden. 

COFFEE,  TEA,  COCOA,  AND  CHOCOLATE. 

The  adulteration  of  coffee  with  any  foreign  substances,  or  of  coffee 

from  which  any  ingredient  has  been  extracted,  is  prohibited.  The  mix- 
ture with  coffee  of  artificial  coffee  beans  or  the  sale  of  artificially 
colored  coffee,  or  of  coffee  treated  with  any  oil.  roasted  after  the  addi- 
tion of  sugar,  or  which  has  spoiled  or  deteriorated  in  any  way.  is 
prohibited-  The  sale  of  coffee  substitutes  may  be  permitted  under 
some  appropriate  designation,  such  as  "chicory."  "barley  coffee,'5 
and  '"lie;  coffee.'"  These  substitutes,  however,  musi  be  free  from 
injurious  substances,  and  must  not  contain  more  than  5  per  cent  of 
ash  or  more  than  1-1-  per  cent  of  moisture. 

The  term  '•cocoa**  must  be  applied  exclusively  to  the  product  of  the 
cocoa  bean.  Cocoa  powder,  from  which  a  portion  of  the  fat  has  been 
removed,  may  be  sold  in  packages  which  are  so  designated  as  to  inform 
the  purchaser  of  their  nature,  provided  that  they  shall  contain  at 
least  22  per  cent  of  cocoa  butter.  The  term  "soluble  cocoa'*  may  be 
applied  to  the  same  product  when  alkalized,  provided  that  it  contain 
not  more  than  2  per  cent  of  potassium  or  sodium  carbonate.  The 
addition  of  artificial  coloring  matter,  of  foreign  starch  or  fat.  or  for- 
eign substances  of  any  description,  and  the  sale  of  cocoa  so  adulterated 
are  prohibited.  The  sale  of  cocoa  butter  containing  an  excessive 
amount  of  cocoa  shells  is  forbidden. 

The  term  "chocolate"  is  applied  to  the  product  of  the  cocoa  bean 
which  has  been  mixed  with  sugar,  with  or  without  the  addition  of  such 
flavoring  materials  as  vanilla,  cinnamon,  etc.     The  sale  of  tea  which 
contains  the  leaf  of  any  other  plant,  which  contains  any  foreign   sub 
Stance,  or  whose  nature  has  been  changed  by  extraction,  is  forbidden. 

81  GAB,    HONE!  .    CONFB<  TIONS,    ETC. 

It   ifi  forbidden  tosell  confections  in  receptacles  of  poisonous  metals, 

or  iii  receptacles  which  are  tinned  or  coated  with  an  alloy  containing 
more  than  1  per  cent  of  lead,  or  which  have  in  t heir  composit ion  any 
metal  or  glaze  which  is  attacked  by  the  confection  or  the  sirup  con- 
taining it. 

Hone}  is  defined  as  being  the  natural  product  of  the  bee.  and  con- 
taining from  78  to  92  per  cent  of  invert  sugar;  from  l  to  ::  per  cent 
of  cane  sugar;  from  1  bo  2  per  cent  of  proteids;  from  0.12  to  0.44 per 
cent  of  ash;  from  L0  to  lb..')  per  cent  of  water. 

Glucose  which  is  intended  for  use  in  manufacturing  confections 
must  be  commercially  pure,  and  must  contain  from  88  to  95  per  cent  of 


33 

glucose;  from  5  to  1'2  per  cent  of  water:  not  more  than  0.5  percent 
of  ash,  and  must  contain  no  unfermentable  matter,  preservatives,  or 
other  foreign  material. 

Sugar  musl  not  be  mixed  with  grape  sugar,  ultramarine,  or  indigo 
blue  to  a  greater  extent  than  0.2  per  cent;  nor  with  gypsum,  barites, 
kaolin,  flour,  saccharin,  dulcin,  or  other  similar  impurities. 

Confections  must  not  be  mixed  with  dulcin.  with  flour,  mineral  sub- 
stances, or  with  those  coloring  matters  which  are  prohibited  in  the 
general  regulations  regarding  artificial  color-.  They  must  not  be 
ornamented  with  flower-.  Leaves,  etc..  which  contain  injurious  coloring 
material  nor  inclosed  in  receptacle- or  wrappers  colored  with  injurious 
compound-. 

The  following  color-  are  permitted: 

White. — Ground  cereal  and  potato  flour. 

YeUow. — Carrot,  safranin,  logwood,  marigold. 

ll-'K — Sorrel,  madder,  cochineal,  carmine,  red  sandalwood. 

Green. — Chlorophyl,  spinach,  and  the  mixtures  of  yellow  and  blue  colors  thai 

are  themselves  permissible. 
Blue. — Litmus  and  indigo  carmine. 

Violet. — Mixtures  of  blue  and  red  colors  that  are  permissible. 
Brown. — Caramel,  cocoa  beans,  licorice. 
Black. — Purified  bister. 

The  u-c  of  all  colors  which  contain  antimony,  arsenic,  barium  com- 
pound-, cadmium,  chromium,  tin.  copper,  mercury,  lead,  uranium. 
zinc,  picric  acid,  and  aniline  derivatives  i-  prohibited.  The  use  of 
gilded  or  silvered  bronze  or  tinfoil  which  contains  tin.  lead.  /inc. 
nickel,  antimony,  or  aluminum,  is  forbidden. 

SAUSAGE. 

Sausage  and  other  forms  of  preserved  meat  musl  he  free  from  liver, 
kidney-,  lungs,  and  viscera  and  consist  entirely  of  the  flesh  of  edible 
domestic  animals,  game,  and  birds  put  up  while  fresh. 

The  preparation  of  canned  and  preserved  meat  product-  from 
unsound  or  unwholesome  meat  or  from  the  flesh  of  diseased  animals 
or  of  other  animal-  than  those  ordinarily  used  a-  food  i-  forbidden. 
The  preparation  of  canned  and  preserved  ti-h  which  has  been  killed 
by  mean-  of  poisonous  substances,  the  manufacture  of  food  products 
from  tlie  same,  and  the  preserving  of  fish  products  in  oil  that  i-  ran- 
cid «>!•  for  any  reason  not  edible,  is  prohibited.  The  use  of  commercial 
preservatives,  such  a-  salicylic  acid  or  boric  acid,  tannin,  alum,  sul- 
phurous acid,  potassium  chlorid,  sulphites,  glycerin,  wood  vinegar, 
impure  vinegar,  fusel  oil.  and  other  unwholesome  substances  for  the 
preservation  of  meat  or  vegetables,  i-  prohibited. 

The  coloration  of  preserved  vegetables  and  fruit-  with  mineral  and 
aniline  colors  i-  forbidden,  a-  i-  also  tin'  coloration  of  sausages  and 
presen  ed  meats. 

L3864     N<».  61     "1 


34 

TUNIS. 
WIN  K 

Wine  is  defined  as  the  product  of  the  fermentation  of  fresh  grapes. 
The  product  obtained  by  the  fermentation  with  water  of  the  residuum 
of  fresh  grapes  (after  expression),  whether  with  or  without  the  addi- 
tion of  sugar,  and  the  mixture  of  this  product  with  wine  in  whatever 
proportion,  can  not  he  sold  unless  properly  designated  on  all  casks  and 
receptacles  and  on  all  books,  invoices,  hills  of  lading,  etc. 

The  product  of  the  fermentation  with  water  of  dried  raisins  can  not 
be  -<>ld  except  under  the  name  of  raisin  wine.  The  same  holds  true 
in  the  case  of  mixtures  of  raisin  wine  with  true  wine,  whatever  may  he 
the  proportion. 

Any  addition  of  the  following  substances  to  wine  is  considered  an 
adulteration: 

1.  Any  coloring  matter  whatever. 

2.  Sulphuric,  nitric,  hydrochloric,  salicylic,  boric,  or  other  analogous  acids. 

3.  More  than  0.1  gram  of  sodinni  chlorid  per  lot)  re. 

4.  The  product  of  the  fermentation  or  distillation  of  figs,  Locust  pods,  pimpernel 

(lowers,  bellflower,  rice,  barley,  and  other  materials  containing  sugar. 

The  casks  or  receptacles  in  which  plastered  wine  is  placed  must  be 
marked   with   large  letters  indicating  the  same.     The  books,  bills  of 

Lading,  invoices,  etc.,  must  contain  the  same  information.  The  con- 
tent of  potussium  sulphate  must  not  exceed  0.2  gram  per  100  cc  in 

any  case. 

SWITZERLAND. 

GENERAL  PROVISIONS. 

Beer  must  be  made  exclusively  of  cereals,  either  fresh  or  malted, 
hop-,  yeast,  and  water,  by  means  of  mashing  and  alcohol  fermentation. 
All  beer  when  sold  must  he  clear  and  not  rendered  turbid  by  yeast, 
bacteria,  acetic  fermentation,  or  in  any  other  manner.  In  the  prepara- 
tion <>f  beer  the  following  are  prohibited:  Malt  and  hop  substitutes, 
all  coloring  matter  except  that  of  malt,  preservatives  such  as  salicylic 
acid  and  boric  acid,  and  saccharin;  and  the  addition  of  alkalies  for 
the  purpose  of  correcting  ive  acidity. 

Sulphurous  acid  must  not  he  present  in  greater  quantities  than  <>.<><  >l  l 

gram  per  LOO  CC.      Beer  shall  contain  more   extract    than   alcohol,  and 

the  extract  content  of  the  original  wort  must  not   be  Less  than  L2  per 

cent.     The  extract  content  of  the  wort  is  obtained  by  adding  together 

the   extract    content    of    the    heel'  and    twice   its  alcohol  content.      The 

degree  of  fermentation  must  not  he  less  than  48  per  cent,  or  if  Less 
than  that  amount  the  reducing  substances  present,  calculated  as  maltose, 

must  not  exceed  :;  per  cent.  The  degree  of  fermentation  of  the  orig- 
inal wort  is  obtained  l>\  the  formula  LOO  (J  -  rftct),  in  which  x  is 
the  extract  of  the  original  wort.    The  foregoing  standards  do  not  apply 

to  the  so-called  double  )h'vvs,  such  as  hock  heer  and  salvator  beer. 


35 


CANTON    OF    BERNE. 


The  addition  to  meat  of  boric  acid,  salicylic  acid,  formalin,  sulphite.-. 
and  all  other  chemical  preservatives,  except  sodium  chlorid  and  potas- 
sium nitrate,  is  prohibited. 

CANTON    OF    ORAUBCNDEN. 

Meat, — Meat  and  meat  products  must  have  an  appetizing  appear- 
ance, a  normal  odor  and  taste,  and  must  not  contain  any  harmful 
impurities,  such  as  metallic  poison,  drugs,  ptomaines,  parasites,  etc. 
The  addition  of  preservatives,  with  the  exception  of  salt  and  saltpeter, 
is  forbidden.  Sausage  must  not  contain  more  than  To  per  cent  of 
water,  and  bread  crumbs,  etc.,  shall  not  be  added. 

Butter  and  hatter fats, — The  term  ••butter"  shall  be  used  only  with 
reference  to  the  product  of  fresh  milk  and  cream,  either  in  the  fresh 
state  or  the  melted  fat  of  the  same.  The  fat  content  of  fresh  butter 
must  beat  least  82  percent.  Butter  -hall  not  form  a  part  of  the  name 
of  any  product  containing  fat  from  other  sources  than  pure  milk.  The 
sale  as  food  of  fat  which  has  become  rancid,  or  has  in  any  way  dete- 
riorated, is  forbidden. 

Flour  <i/i</  meal.  All  Hour  and  meal  must  be  so  marked  as  to  indi- 
cate the  grain  from  which  it  'k  prepared.  It  must  be  free  from  mineral 
impurities,  fungi,  and  weed  seeds. 

Can/ned  vegetables.  Canned  vegetables  must  not  contain  over  lo 
mg  of  copper  salts  per  LOO  grams  of  fresh  food. 

Honey.  The  term  "  honey  "  must  be  confined  to  the  unmixed  product 
of  the  bee.  It  shall  not  be  \\>vd  either  by  itself  or  in  combination 
with  other  syllables  or  words  to  designate  adulterated  honey  or  honey 
substitutes.  Such  adulterated  honey  and  honey  substitutes  must  be 
inclosed  in  receptacles  bearing  Labels  on  which  the  term  "sirup" 
appears  in  distinct  type.  Also  all  invoices  and  shipping  receipts  of 
such  adulterated  goods  must  be  marked  with  tin1  word  "sirup  " 

II  i  /■.      The  term  '"  beer"  must  be  \\>v<\  only  in  reference  to  beer  made 

exclusively  from  malted  barley,  hops,  yeast,  and  water,  by  means  of 
mashing  and  alcoholic  fermentation.  In  case  part  of  the  barley  is 
replaced  by  some  other  cereal  the  same  must  be  plainly  stated  on  the 
label.  Malt  and  hop  substitutes  are  prohibited.  Beer  must  be  clear, 
wholesome,  and  free  from  yeast;  the  original  wort  from  which  ii  was 

prepared   must    have   had  an   extract  content    of  at    least     L2    per   cent. 

ps  whose  degree  of  fermentation  is  less  than  \&  per  cent  must  not 
contain  over  3  per  cent  of  maltose.     These  regulations  do  not  apply 

bo  the  --'-called  double  beers,  such  as  bock  beer  and  salvator  beer. 

Tin1  ash  content  must  not  exceed  0.3  pei-  cent,  and  the  sulphurous 
acid  content  must  not  exceed  0.004  gram  per  100  grams.  The  presence 
of  boric  and  salicylic  acids  in  beers  is  forbidden. 

Wines.      The  term  "'wine"  shall  be  applied   exclusively  to  the   l».\ 
erage  prepared  from  the  juice  of    fresh  grapes  without  the  addition  of 


36 

any  foreign  substances.  Wines  whose  volume  has  been  increased  by 
the  addition  of  any  foreign  substances,  or  which  are  prepared  from  any 
other  fruits  than  wine  grapes,  shall  be  so  Labeled  as  to  indicate  that 

fact.     The  -ale  of   wines  which  have  become  sour  or  deteriorated   in 

any  way  is  forbidden.  Wine  whose  sulphurous  acid  content,  calcu- 
lated as  potassium  sulphate,  exceed-  0.1  gram  per  LOO  cc  shall  be 
designated  as  "plastered  ;"  if  it  exceed  0.2  gram  per  loo  cc  it  shall  be 
designated  as  "excessively  plastered."  Wine  must  not  contain  more 
than  0.002  gram  of  free  sulphurous  acid  or  0.018  gram  of  combined 
sulphurous  acid  per  liter.  A  higher  content  of  sulphurous  acid  is  con- 
sidered unwholesome.  The  addition  of  preservatives,  such  as  boric 
and  salicylic  acids,  is  prohibited. 

The  alcohol  content  of  medicinal  wines  shall  not  be  less  than  13  or 
more  than  20  per  cent  by  volume.  They  shall  not  contain  less  than 
0.2  gram  of  ash  or  more  than  0.2  gram  of  acetic  acid.  0.2  gram  of 
potassium  sulphate,  or  0.002  gram  of  total  sulphurous  acid,  per  loo  cc. 

Brandy  <m<l  liqueurs. — The  presence  of  poisonous  metallic  com- 
pounds, such  as  copper  or  lead,  and  of  free  mineral  acids  is  prohib- 
ited. The  alcohol  of  brandy  must  not  contain  more  than  0.2  per  cent 
of  fusel  oil. 

Vmegar.  -Vinegar  must  not  contain  less  than  8  per  cent  of  anhy- 
drous acetic  acid.  The  presence  of  free  mineral  acid  is  prohibited. 
The  -ale  as  wine  vinegar  of  vinegar  made  from  any  other  substance 
than  wine  is  prohibited. 

Receptacles.  —All  receptacles  and  wrappers  for  food  must  be  free 
from  harmful  substances.  The  use  of  lead  foil  or  of  tm  foil  containing 
Lead  is  especially  prohibited. 

Coloring  matter. — The  addition  of  artificial  colors  to  meat  or  meat 
products,  wine-  and  similar  beverages,  beer,  distilled  and  wood  vine- 
gar, coffee,  tea.  chocolate,  condiments,  fruit  juice-,  fruit  lemonades, 
and  bakers1  products  supposed  to  contain  eggs  is  prohibited.  The 
addition  to  foods  of  artificial  colors  which  contain  harmful  substance-. 
such  a-  the  following,  is  prohibited:  Antimony,  arsenic,  barium,  lead. 
cadmium,  copper  (except  that  copper  salts  may  be  added  to  canned 
stables  in  amounts  not  exceeding  L0  mg  per  LOO  grams),  chromium. 
mercury,  /inc.  and  tin.  The  use  of  gamboge  and  injurious  aniline 
color-  is  also  prohibited. 

CANTON    OF    i.i  CERN  I  . 

The  adulteration  of  foods  by  extracting  from,  adding  to,  or  chang 

in-     in   any    way    that    will   decrease    I  he    value,   LS  prohibited.      Only 
substances  may   he  added  which  are  necessary  in  preparation,  trans 
poiiation.  or  preservation,  and  which  do  not  increase  weight  or  injur  • 
quality.     The  name  musl  not  misrepresent   place  and  manner  of  pr< 


37 

duction  and  manufacture.  Food  that  is  unripe,  unsound,  or  for  any 
reason  unfit  for  food  must  not  be  sold.  Standards  for  cocao,  etc.. 
vineg-ar.  honey,  coffee,  flour  (wheat  or  rye),  milk.  must,  tea.  drinking- 
water,  and  wine  are  given. 

Beer. — Beer  must  contain  more  extract  than  alcohol,  and  must  be 
prepared  from  wort  containing  not  less  than  12  per  cent  of  solids. 
The  glycerine  content  must  not  exceed  0.4-  per  cent.  Xot  more  than 
3  cc  of  normal  alkali  shall  be  required  for  the  neutralization  of  total 
acids  in  loo  grain-  of  beer  from  which  carbon  dioxid  has  been 
removed  by  shaking.  Xot  more  than  1  cc  of  normal  soda  solution 
shall  be  required  for  the  neutralization  of  volatile  acids.  The  con- 
tent of  sulphurous  acid  must  not  exceed  <>.<><  »14  grams  per  LOO  cc.  At 
least  48  per  cent  of  the  original  extract  of  the  wort  must  have  been 
fermented.  These  standards  do  not  apply  to  the  so-called  double 
beers  (bock  beer  and  salvator).  Beer  which  is  turbid  because  of  the 
presence  of  yeast  or  bacteria  shall  not  be  sold.  The  addition  of 
unwholesome  preservatives,  such  as  calcium  bisulphite,  and  of  alkaline 
substances,  such  as  potash  and  soda,  for  the  purpose  of  correcting 
excessive  acidity,  is  prohibited.  The  use  of  so-called  beer  color  (cara- 
mel, etc. )  is  prohibited. 

Brandy. — The4  addition  of  15  cc  of  brandy  to  an  equal  volume  of 
distilled  water  and  a  few  drops  of  a  solution  of  potassium  ferro- 
cyanide  should  not  produce  a  red-brown  precipitate,  and  the  addition 
of  an  excess  of  ammonia  must  not  cause  a  marked  blue  color  (presence 
of  copper).  Brandy  must  contain  no  trace  of  lead  or  free  inorganic 
acid.  The  content  of  fusel  oil  must  not  be  sufficient  to  produce  a  tur- 
bidity when  the  brandy  is  mixed  with  '■)  volumes  of  water,  or  to  allow 
the  globules  of  fusel  oil  to  separate  when  1  volume  of  brandy  is  mixed 
with  1  volume  of  ether  and  2  volume-  of  water.  Brandy  must  con- 
tain at  least  In  per  cent  of  alcohol  by  volume,  exeept  old  brandy, 
whose  alcoholic  content  may  be  a-  low  as  44  per  ••cut  by  volume. 

ButU  /:-  Butter  must  contain  no  fat  except  that  prepared  from  milk. 
Fresh  butter  must  contain  at  least  82  per  cent  of  butter  fat.  The 
word  "butter"  must  not  be  used,  even  in  combination  with  other 
word-.  t«»  designate  articles  containing  fat  from  other  sources  than 
milk.  For  instance,  such  terms  as  " Kunstbutter "  (artificial  butter) 
and  ••  Kubelbutter"  (tub  but  ten  are  not  permitted  for  articles  contain- 
ing fat  from  other  sources  than  milk. 

(  nit    ,!/,(/  ,;,(■(„!    j  >  ,<  J  )i 7 lU 1 7 7,  /  /  /  g .  Foivigl)     1 1  ( 1  ( 1  1 1  1  <  )  II  -    t()    COCOa.    Midi    US 

Hour,  starch,  and  spices,  and  even  sugar,  must  be  stated  on  the  outside 
of  each  package.  Tin  addition  of  alkaline  carbonate  not  to  exceed  2 
percent  may  be  made  to  the  hulled  cocoa  powder  for  the  purpose  of 
rendering  it  soluble. 

Vinegar.  Vinegar  must  contain  at  least  I  percent  of  acetic  acid. 
The  addition  of  other  acids,  of   pungent  or  aromatic   substances,  and 


38 

of  aniline  colors.  is  forbidden.     Vinegar  made  by  diluting  so-called 
vinegar  essence  must  be  designated  as  "essence  vinegar.'5 

C5  C  O 

Honey. — Only  the  unsophisticated  product  of  bees  can  be  designated 
as  honey.  The  word  honey  can  not  be  used  in  combination  with  other 
word-  to  designate  any  article  other  than  pure  bee  honey;  for  instance, 
such  terms  as  "table  honey"  and  "Swiss  honey"  are  permitted  only 
for  pure  honey.  All  honey  substitutes,  such  a-  commercial  glucose, 
molasses,  and  all  mixtures  of  the  same  with  honey,  must  be  so  labeled 
as  to  inform  the  purchaser  of  the  exact  origin  and  composition  of  the 
content-  of  the  package. 

Coffee, — Coffee  must  not  contain  more  than  4  per  cent  of  ash.  except 
Mocha  coffee,  which  may  contain  8  per  cent.  The  use  of  artificial 
colors  in  coffee  and  tin1  fraudulent  mixture  of  adulterants  is  prohibited. 

Finn,-. — The  ash  content  shall  not  exceed  2  per  cent  for  rye  Hour  or 
1.1  percent  for  wheat  Hour.  The  water  content  of  wheat  and  rye  flour 
must  not  exceed  15  percent.  That  of  other  varieties  must  not  exceed 
L8  per  cent. 

Cider.  Fermented  cider  shall  not  contain  less  than  3  percent  of 
alcohol  by  volume,  L.5  per  cent  of  extract,  or  0.15  per  cent  of  ash. 

Wine.  Wine  must  not  contain  less  than  6.24  per  cent  of  alcohol  by 
volume.  The  extract  content  must  not  be  less  than  L.5  per  cent  for 
red  wine  or  less  than  1.4  per  cent  in  white  wine.  The  ash  content  of 
wine  must  he  at  least  0.15  per  cent.  By  ash  content  is  meant  carbon- 
ated ash.  The  percentage  of  volatile  acid  expressed  a-  acetic  acid  must 
not  exceed  ".2  per  cent.  The  sulphuric  acid  (combined)  content. 
expressed  in  terms  of  potassium  sulphate,  must  not  exceed  0.2  per  cent 
for  medicinal  wine  and  must  not  exceed  0.1  per  cent  in  dry  wine-. 
Wine-  which  contain  over  0.00s  grams  of  sulphurous  acid  per  LOO  cc 
must  not  be  -<>ld  for  consumption  without  previous  cellar  manipula- 
tion. These  restrictions  are  not  applied  to  sweet  or  sparkling  wine-, 
and  apply  only  to  medicinal  wine-  when  the  Latter  avc  specified.  The 
addition  of  artificial  colors  i-  prohibited. 

Sausage.  Sausage  and  an\  similar  preparations  must  have  been 
prepared  exclusively   from  sound,  fresh  meat.  fat.  liver,  and   blood, 

Vfith    the    customary  addition    of   spice's.       All  other   addition-,  -ucli  as 

starchy  material-,  are  considered  a-  adulterants. 

<    W  I  (  i\     <  )!      -I  .     o  \l.l-. 

All  materials  intended  for  food  must  he  so  Labeled  a-  to  inform  the 
purchaser  as  to  their  exact  nature.  The  sale  of  adulterated  or  unwhole- 
some food-  i-  prohibited.  Fhe  usual  regulations  concerning  the -ale 
of  butter,  oleomargarine,  lard,  etc..  are  enforced.  The  so  called  Sf 
(jail's  sausage  (Kalbfleischbratwurst)  must  not  contain  more  than  2 
pen- cent  of  added  starch  <>r  flour.  Horse-meat  sausage  musl  not  con- 
tain   more  than    :;  per   cent    of    starch   Or   flour.      The  -ale  of   cider  and 


39 

similar  preparations  made  from  green  fruit  is  forbidden.  The  sale  of 
all  foods  contaminated  with  poisonous  metals,  such  as  zinc  and  lead. 
or  inclosed  in  receptacles  lined  with  zinc  or  lead  alloys,  is  forbidden. 

Wme. — Medicinal  wines  must  not  contain  more  than  0.002  gram  of 
total  sulphurous  acid,  more  than  0.2  gram  of  sulphuric  acid  expre 
in  terms  of  potassium  sulphate,  or  more  than  0.2  gram  of  acetic  acid 
per  Inn  <•<•.  White  wines  must  not  contain  more  than  0.002  gram  of 
free  sulphurous  acid  or  more  than  0.018  gram  of  combined  sulphurous 
acid  per  100  cc.  Wine  whose  sulphurous-acid  content  exceeds  this 
limit  is  considered  unwholesome  and  must  be  subjected  to  cellar 
manipulation  before  it  is  sold  as  a  beverage.  Wine  which  has  become 
sour  or  turbid  owing  to  the  acetic-acid  fermentation,  or- which  has 
deteriorated  in  any  other  way.  must  not  be  sold  as  a  beverage. 

Beer. — The  addition  of  alkaline  substances  for  the  purpose  of  neu- 
tralizing the  excessive  acidity  of  beer  is  prohibited.  The  addition  to 
beer  of  salicylic  or  boric  acid  is  prohibited.  The  sulphurous-acid  con- 
tent of  beer  must  not  exceed  0.0014  gram  per  loo  cc.  New  beer  or 
bed-  which  has  become  turbid  by  reasoo  of  the  presence  of  yeast  cells 
or  bacteria  must  not  be  sold  as  a  beverage. 

(ANTON    OF    ZURICH. 

The  addition  of  all  preservatives  to  meat,  except  salt  and  saltpeter, 
is  prohibited. 

CohVe  substitutes  shall  be  named  according  to  the  chief  ingredient 
when  possible,  a-  ••chicory  coffee,"  "malt  coffee,"  etc.  When  the 
product  is  a  mixture  of  a  number  of  substances,  it  shall  be  designated  as 
"Kaffee  surrogate,"  and  either  the  chief  constituents  shall  be  printed 
on  the  label  or  all  of  the  constituents  communicated  to  the  board  of 
health. 

o 


UNIVERSITY  OF  FLORIDA 

HUM 

3  1262  08929  7385 


